Loaded Bloody Mary

Who doesn’t love a cocktail for breakfast?! Say “thanks” to your mom this Mother’s Day the best way we know how!

  • Serves: 4-6 servings
  • Prep Time: 5-15 minutes
  • Cook Time: 5 minutes


  • 3 c. Tomato Juice
  • 1/4 c. Lemon Juice
  • 1 tbsp. Prepared Horseradish
  • 1 1/2 tbsp. Worcestershire Sauce
  • 1/4 tsp. Garlic Powder
  • 3/4 tsp. Hot Sauce
  • 3/4 tsp. Celery Salt
  • 1/2 tsp. Black Pepper
  • 1/3 c. Pickle Juice
  • 1/2 c. Vodka
  • Toppings
  • Cornichon Pickles
  • Bacon Strips, cooked
  • Cherry Tomatoes
  • Baked Shrimp (requires salt & olive oil)
  • Celery
  • Green Olives


  1. Combine all cocktail ingredients in a large, nonreactive pitcher and stir until thoroughly combined; alternatively, combine in a blender and blend until smooth, then transfer to a pitcher.

  2. To serve, fill highball glasses with ice and top with Bloody Mary mixture. Garnish with a skewered cornichon, cherry tomato, and olive; a strip of bacon; a piece of celery; and a baked shrimp.

  3. To make the baked shrimp, toss 1 lb. of peeled and deveined raw shrimp with 2 tbsp. of olive oil, 1/4 tsp. salt, and 1/4 tsp. black pepper. Arrange in a single layer on a baking sheet, then bake at for 400 degrees for 5 to 10 minutes or until shrimp are pink and firm. Allow to cool completely before serving.

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