Bloody Mary

Ingredients

• 0.5 tsp celery salt – for rimming
• 0.5 tsp kosher salt – for rimming
• 1 cup ice cubes
• 2 ounces vodka
• 4.5 ounces tomato juice
• 0.5 ounces lemon juice – freshly squeezed
• 0.5 tsp Worcestershire sauce
• 0.25 tsp hot sauce
• 0.5 tsp prepared horseradish
• 0.125 tsp black pepper – freshly ground
• celery stalk – for serving
• lemon wedge – for serving
• green olives – for serving

Instructions

1. Mix 0.5 tsp celery salt and 0.5 tsp kosher salt on a small plate. Rub the rim of a 12-ounce highball glass with the lemon wedge, then dip the rim in the salt mixture to coat evenly, about 30 seconds; reserve the wedge.
2. Add 1 cup ice cubes to the rimmed glass to fill it, about 10 seconds.
3. Pour in 2 ounces vodka, 4.5 ounces tomato juice, 0.5 ounces lemon juice, 0.5 tsp Worcestershire sauce, 0.25 tsp hot sauce, 0.5 tsp prepared horseradish, and 0.125 tsp freshly ground black pepper. Stir until well chilled and slightly thickened, 15–20 seconds.
4. Garnish with a celery stalk, the reserved wedge, and green olives, and serve immediately while cold.