Pickle Juice Bloody Mary is a bold, zesty twist on the classic brunch cocktail that’s ready in just 5 minutes. Packed with tangy pickle brine, spicy seasonings, and savory tomato juice, this Pickle Juice Bloody Mary is perfect for kickstarting your weekend mornings.
Growing up, weekend breakfasts often turned into full-on feasts, and cocktails were always part of the fun. I remember serving my first Pickle Juice Bloody Mary alongside a plate of shrimp cocktail for my family—it instantly became a tradition we still cherish today.
Why Is It Called a Bloody Mary?
The history of the Bloody Mary dates back to the 1920s in Paris, where bartenders first began mixing vodka with tomato juice. At the time, it was a simple and straightforward cocktail. Over the years, creative mixologists started adding ingredients like Worcestershire sauce, hot sauce, spices, and lemon juice, giving the drink the bold and savory flavor it’s known for today.
As for the name, there are two popular theories. According to Travel + Leisure magazine, the cocktail was named in honor of Queen Mary I of England, also known as “Bloody Mary,” due to her historical reputation. However, another account from a 1934 advertisement claims that entertainer George Jessel coined the name after a friend of his named Mary Geraghty. While we may never know which story is true, both have become part of the Bloody Mary’s intriguing legacy.
What’s in a Pickle Juice Bloody Mary?
My go-to Bloody Mary mix includes the classic essentials—Worcestershire sauce, tangy lime juice, celery salt, and a punch of prepared horseradish. That’s the version I whip up when I’m craving the traditional flavor. But when I want to give it a fun, flavorful twist, I turn to this Pickle Juice Bloody Mary recipe. It has all the same bold, savory notes you’d expect, plus a subtle splash of briny, herby, garlicky dill pickle goodness that takes it to the next level. No pickles in the pantry? No problem—you can quickly make a small batch of homemade pickles and use their brine instead. It’s a simple swap that works beautifully.
A Quick Note on Prepared Horseradish
Prepared horseradish is simply grated horseradish root mixed with vinegar and salt to preserve its fiery flavor. You’ll usually find it either in the pickle aisle or in the refrigerated section near fresh pickles. I personally prefer the chilled variety, since it often contains no fillers or artificial preservatives. When made properly, the salt and vinegar alone are enough to keep horseradish fresh and flavorful—no extras required.
This is one of those drinks that is very forgiving and ingredients can be added or removed according to your taste. If you like less salt, reduce the celery salt by ¼ teaspoon. Want more spice? Add more horseradish and hot sauce. For something boozier, add another ounce of vodka.
How to Make a Pickle Juice Bloody Mary
This recipe makes about 1¼ cups—perfect for a single serving—so pick a glass that can hold at least 10 ounces.
To prepare, combine your tomato juice, pickle brine, vodka, and seasonings in a glass measuring cup or another non-plastic container like a glass or ceramic jar. Plastic isn’t ideal for tomato-based drinks, as it can absorb and transfer flavors over time. Since 1 ounce equals 2 tablespoons, you can measure the vodka and other ingredients using regular measuring spoons—no bar jigger or special tools required. Keep a bit of celery salt and pepper aside to use for rimming the glass.
In a small bowl, mix the reserved ½ teaspoon celery salt, ¼ teaspoon pepper, and the dried dill. Spread this mixture onto a plate. Lightly squeeze a lime wedge so it releases a bit of juice, then run it along the rim of your serving glass. Turn the glass upside down and dip it into the salt mixture until the rim is evenly coated.
Finally, pour your Bloody Mary mixture into the prepared glass and garnish with skewers of dill pickles, green olives, celery leaves, and a fresh lime wedge. The result is a stunning, flavor-packed cocktail that’s perfect for any brunch spread.
PrintPickle Juice Bloody Mary
Have fun with your garnish! Try dill pickles, celery leaves, lime wedges, and olives.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Serves 1
- Category: Drinks
- Method: Mixed
- Cuisine: American
Ingredients
- 1 cup chilled tomato juice
- 1/4 cup cold dill pickle juice
- 1 tsp. prepared horseradish
- 1/4 tsp. Worcestershire sauce
- 1/4 tsp. hot sauce
- 2 tsp. fresh lime juice
- 1 oz. chilled vodka
- 1 lime wedge
- 1 tsp. celery salt, divided
- 1/2 tsp. ground black pepper, divided
- 1 tsp. dried dill
Instructions
- In a 2-cup glass measuring cup stir together tomato juice, pickle juice, horseradish, Worcestershire, hot sauce, lime juice, vodka, ½ teaspoon of the celery salt, and ¼ teaspoon of the ground pepper until well combined; set aside.
- In a small bowl mix together remaining ½ teaspoon of celery salt, remaining ¼ teaspoon of pepper, and the dill; transfer to a small plate and gently shake to distribute.
- Rub lime wedge around the rim of 10 oz glass. Turn glass upside down, place rim on plated salt mixture so that it sticks to the rim.
- Turn glass upright, pour tomato mixture into glass. Serve chilled.
Nutrition
- Serving Size: servings 1
- Calories: 189
- Carbohydrates: 34g
- Protein: 3.5g