True Wisconsin Bloody Mary

Total Time
Prep 5 mins
Cook 0 mins

Received online; this is how a lot of the bars in WI make bloody marys. Some also add canned mushrooms, dill pickle spears, and beef sausage sticks.

Ingredients Nutrition

  • 4 ice cubes
  • 1 (1 1/2 fluid ounce) jigger vodka
  • 3 pimento-stuffed green olives
  • 1 tablespoon brine from olive jar
  • 12 teaspoon celery salt
  • 12 teaspoon ground black pepper
  • 3 dashes Worcestershire sauce
  • 3 dashes hot pepper sauce
  • 1 cup tomatoes, and clam juice cocktail
  • 1 stalk celery, with leaves


  1. Fill a large tumbler with ice cubes. Pour in the vodka, then drop in the olives and the olive brine.
  2. Season with celery salt, pepper, Worcestershire sauce and hot pepper sauce.
  3. Fill the remainder of the glass with tomato and clam juice cocktail.
  4. Stir with the celery stalk and leave it in as a garnish.
  5. Sprinkle with a little bit of celery salt before serving.
Most Helpful

Decided to make this in preparation for my trip to New Orleans which has wonderful Bloody Mary's. It was really good and I enjoyed the flavor, it was spot on. I never got a chance to post this before leaving on my trip, so I must say it rivaled a couple of the Bloody Marys I had in New Orleans and surpassed many of them.

morgainegeiser February 28, 2013

Excellent Bloody Mary. Thanks! Made for "Best of 2011 Cookbook Tag.

Papa D 1946-2012 January 24, 2012

This is the best Bloody Mary I had. I used celery seed instead of celery salt. Thanks AZPARZYCH :) Made for the Australian Recipe Swap for October 2011

Boomette October 09, 2011