Suzanne’s Best Bloody Mary Recipe

I’ve always enjoyed the relaxing mindset of brunch, and with temperatures beginning to fall it’s the perfect meal to enjoy outside on the porch.

If you want to kick your brunch game up a notch, my refreshing Best Bloody Mary recipe is sure to pair perfectly with whatever your serving.

One you’ve made a flavorful bloody mary from scratch with this simple “dump and blend” recipe, you’ll never go back to the bottled bloody mary mix ever again!



  • 3 cups tomato juice
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons fresh lime juice
  • 1 tablespoon prepared horseradish
  • 1 1⁄2 tablespoons Worcestershire sauce
  • 1⁄4 teaspoon garlic powder
  • 3⁄4 teaspoon Holtkamp hot sauce (or more if you like it hot!)
  • 3⁄4 teaspoon celery salt
  • 1⁄2 teaspoon fresh ground black pepper
  • 1⁄3 cup pickle juice (optional)
  • 1oz vodka, per cocktail (optional)


hot_sauce_thinCombine tomato juice, lemon & lime juice, horseradish, Worcestershire sauce, garlic powder, pickle juice, and hot sauce in a blender and process until smooth.

Transfer to an air tight, nonreactive container and add celery salt and freshly ground black pepper, to taste. Refrigerate at least 2 hours and up to overnight.

To serve, fill tall glasses or mason jars with ice and add vodka. Fill with bloody mary mix, stirring well, and garnish with celery, any pickled vegetable and, the ultimate garnish, a strip of crispy bacon. This recipe serves 6 very lucky people.

Adapted from Ann Cecile’s wildly popular bloody mary recipe with my own special twists, this fresh brunch cocktail is the best of the bunch!

PS. If you want a free bottle of our custom Holtkamp Heat Wave hot sauce, just ask our technicians the next time they’re at your house. We always keep a box of them in our vans as a treat for customers like you.

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