Blue Moon Bloody Marys


With a hefty kick of horseradish and Tobasco sauce, these decked out bloody Marys will have you celebrating in style. The rustic wooden skewers and dill and smoked salt rim add a fun touch.

celebration • drinks • SPRING / summer


There is something about a Bloody Mary that feels like it could cure just about any ill. Though, if you’ve ever chanced to throw one back  while nursing a good old-fashioned hangover, I’m sure I don’t have to tell you that twice. It’s positively life affirming.

Maybe it’s the horseradish and the tomato juice. Maybe it’s the spice. The vodka certainly doesn’t hurt. Whatever it is, something about this drink is pure magic.

I mean, with a few noteable exceptions, what other drink makes it feel perfectly natural to be consuming alcohol for breakfast? It’s like it somehow subverts all the normal laws of the universe and makes life feel like one long, drawn out, lazy brunch. 

We so often think of cakes when we think of celebrations, but a fancy drink can do a lot of legwork when it comes to making an event feel special, whether or not it contains alcohol.


A splash of this and a dash of that, shaken well over ice and poured into a special glass; it’s an alchemy of the most powerful kind. Add a few garnishes and hand this glass to your guest and watch as their entire experience of life is transformed in one sip. That is the power of a good, strong drink. 

Whether you make this on a weeknight for yourself and  a friend or you make up a big batch for a special gathering (Easter brunch, anyone?), this Bloody Mary is sure to hit the spot.

Salty. Smoky. Spicy. Sweet. It’s everything you need it to be. A dash or two of tabasco and a generous scoop of horseradish bring the tomato to life. The hum of heat in your belly will bring you  to life too. A squeeze of lemon, a pinch of black pepper and you’re nearly there.  You just need the dill and smoked sea salt rim for your glass, and of course, the garnish. Add a stick of celery and you’re set.  Cheers!


Blue moon bloody marys

Prep Time 10 min


serves 2

  • 14.11 oz (400 ml) organic tomato juice

  • 4 tbsp vodka or gin

  • 2 tbsp sherry

  • 1 tbsp prepared horseradish

  • juice of 1/2 a lemon

  • 20-30 dashes tabasco sauce

  • 1/4 tsp celery salt

  • black pepper

For the garnish

  • 2-3 tbsp fresh dill, finely chopped

  • 1 tbsp smoked sea salt, flaked (I like the brand Maldon)

  • pitted green olives

  • pepperjack cheese, cut into cubes

  • celery stalks (inner stalks are best)

  • 2 thin sticks or wooden skewers about the length of your glasses


  1. In a quart sized mason jar (or cocktail shaker), combine all of the ingredients and shake well.

  2. Run the fleshy part of the lemon you squeezed into the Bloody Mary mix around the rim of 2 glasses --  just enough to leave behind a coating of moisture that will give something for your dill and smoked salt to adhere to.

  3. Place the chopped dill and smoked salt flakes on a plate and roll the rim of the two glasses around in the mixture until you've got a generous coating around the top.

  4. On the top of your wooden skewers or sticks, place an olive, followed by a cube of cheese, followed by another olive. Make one for each glass, and then place in the glasses along with a stalk of celery.

  5. Finally, add a generous amount of ice to each glass, fill up with Bloody Mary mixture and garnish with a little black pepper. Cheers!

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organic olives

smoked sea salt