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May 5, 2018

Bloody Marys Three Ways

These Homemade Bloody Marys are perfect for a brunch celebration. You can set up a Bloody Mary bar with all of the different concoctions and let your guests get creative!

This post is sponsored in conjunction with BrunchWeek. I received product samples from sponsor companies to aid in the creation of the BrunchWeek recipes. All opinions are my own.

Heirloom tomato bloody Mary

One of my favorite Bloody Marys is made with fresh heirloom tomatoes, mostly because of the color and super fresh flavor. You just puree fresh tomatoes, add a few ingredients, and serve. You don't even have to peel the tomatoes.

Here are a couple made with yellow heirloom tomatoes and garnished with pickled beans. If you can't find heirloom tomatoes, you can make these with fresh tomatoes. Just make sure they are really fresh and ripe. 

Yellow Heirloom tomato bloody Mary

Another great way to make your own Bloody Mary mix is by using canned tomatoes. You can combine the tomatoes in a blender with other vegetables such as carrots, cucumbers, parsley, and herbs. For the salsa, I used this fresh roasted tomato and jalapeño salsa

Canned tomato bloody Mary mix

For the third Bloody Mary, I made a "Bunny Mary," originally invented by Camilla of Culinary Adventures with Camilla. Instead of a tomato juice base, it's made with carrot juice.

Carrot bloody Mary

I lined the rim of this Bloody Mary with homemade celery salt recipe.

These recipes can be scaled to however many Bloody Marys you'd like to make. 

How do you make a spicy Bloody Mary? Just add more salsa, horseradish sauce, or Tabasco. What are the typical ingredients in a Bloody Mary? Usually they are tomato juice, Tabasco, Worcestershire sauce, celery salt, horseradish, lime juice, and vodka, although you could also make one with gin with delicious results. 

Bloody Marys Three Ways
After the recipes, be sure to check out the rest of the Brunch Week dishes. 

Yield: 1 to 4 cocktails

Bloody Marys Three Ways


Fresh Tomato Bloody Mary Mix
  • 2 to 3 fresh tomatoes, quartered 
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon sherry or champagne vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon finely minced serrano chiles
  • 1/2 teaspoon finely minced shallots
  • 1/4 teaspoon sea salt
  • Pinch of freshly ground black pepper
  • 2 dashes of sriracha sauce or tabasco sauce
  • 2 dashes of Worchestershire sauce
  • 1 teaspoon prepared horseradish
Homemade Bloody Mary Mix using Canned Tomatoes
  • 1- 15 ounce can whole or diced tomatoes
  • 1/2 carrot, peeled (I use one from Cal-Organics)
  • 1/4 cup fresh parsley
  • juice from 1/2 lemon
  • 1 teaspoon horseradish
  • Dash of Worchestershire sauce
  • 1 tablespoon salsa
  • Celery salt to taste
  • Freshly ground black pepper to taste
  • 1/4 teaspoon pickle brine
Carrot Juice Bloody Marys
  • 8 ounces carrot juice
  • 4 dashes Tabasco sauce
  • 4 dashes Worcestershire sauce
  • 1/8 teaspoon salt
  • Pinch of red pepper flakes
  • Pinch of smoked paprika


  1. Blend each Bloody Mary Mix in a blender or food processor and set aside to make cocktails.
  2. Fill a shaker with ice, add 1 1/2  ounces of vodka, and 4 ounces of the blended Bloody Mary mix of your choice. 
  3. Shake and pour into an ice filled cocktail glass. Garnish with ingredients of your choice. 

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Bloody Marys Three Ways from Karen's Kitchen Stories
Fruit Tea from For the Love of Food
Lemon Basil Margarita from Sweet Beginnings

BrunchWeek Egg Dishes:
Classic Shakshuka from The PinterTest Kitchen

BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Overnight Chia Oatmeal from Love and Confections
Chinese Sugar Donuts from Rants From My Crazy Kitchen
Cinnamon Toast Crunch Crepes from 4 Sons 'R' Us

BrunchWeek Fruits, Vegetables and Sides:
Roasted Red Pepper Asparagus Mini Tarts from Daily Dish Recipes

BrunchWeek Desserts:
Hazelnut Crusted Chocolate Tart from Culinary Adventures with Camilla
Strawberry Shortcake Pound Cake from The Redhead Baker

To check out the Brunch Week products and prizes, go to this post.

This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #Brunchweek posts or entry.

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