Here is my take on the iconic Bloody Mary cocktail we all know and love. This Basil Bloody Mary is filled with spicy, fresh, and bold flavors. It is made using Basil Vodka which will pleasantly surprise your taste buds. This one is sure to become your go-to hearty cocktail!
Basil Bloody Mary
Do you guys like Basil? I am obsessed with it which is why I had to snatch up this Basil Vodka. I have so many plans for this bottle but a Bloody Mary was at the top of my list. And can I just say, WOW! I don’t think I will ever drink a Bloody Mary without Basil Vodka. It pairs so well with the tomato, horseradish, and pickle juice (don’t knock it until you try it). I was also surpsised the spicy Cajun didnt knock out the basil. Overall it rounded out beautifully so let’s make it!
- Tomato Juice: I am obsessed with reduced sodium V8 vegetable juice for this recipe but any tomato juice will do.
- Dill Pickle Juice
- Worcestershire Sauce
- Lemon Zest
- Cajun Seasoning: I use Slap Ya Mama’s but any type of Cajun seasoning works. You can also omit this if you do not want your Basil Bloody Mary to be spicy.
- Black Pepper
- Basil Vodka: I use Rock Town (a local Vodka) but you can use other varieties or just regular vodka. You can also make your own Basil Vodka!
Add Some Flare To The Rim!
So before you make your Basil Bloody Mary you have got to try rimming the glass with seasoning. It adds extra appeal and flavor to every sip you take!
I prefer Tajin because it has many different flavors that compliment this Basil Bloody Mary so well. Other options include sea salt, Cajun seasoning, salt and pepper, etc.
To get the perfect rim all you have to do is:
- Place a layer of seasoning on a shallow dish or plate.
- Rub the rim of your glass with a lemon slice. This allows the seasoning to adhere effortlessly.
- Immediately dip the rim of your glass in the seasoning. You will want to move the rim of the glass around in various directions so it gets coated well.
- Shake off any loose seasoning into the sink or garbage.
How To Make The BEST Basil Bloody Mary
This Basil Bloody Mary is so simple! It is basically pouring and mixing.
- Mix up your Bloody Mary mixture (tomato juice, pickle juice, horseradish, Worcestershire sauce, lemon zest, Cajun seasoning, salt and pepper.
- Pour Basil Vodka over the top.
- Stir together or shake for 10 seconds until everything is well combined.
TIP: Make your Bloody Mary mixture ahead of time and refrigerator overnight. This helps the flavors to develop and meld together.
Garnishing Your Basil Bloody Mary
This is hands down the best part because you can get so creative. Just make sure you leave some room at the top of your glass because as you add celery and skewers of goodies it will take up space in your drink. You definitely don’t want this deliciousness to overflow.
Anyways, I like to choose toppings with various profiles:
- crunchy celery
- tart lemon
- spicy cheese
- sweet tomatoes
- salty pimento stuffed olives.
You can also add proteins like Cajun shrimp, candied bacon, and even meat sliders. A crusty hunk of garlic bread would be so delicious too!
TIP: Use bamboo skewers to thread garnishes onto. This gives it the “wow factor” while keeping everything in place.
Keep in mind, the Vodka is completely optional and this is still very delicious without out it. Your perogative!
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Basil Bloody Mary
- 20 ounces tomato juice
- 3 ounces dill pickle juice
- 1 ¼ teaspoon horseradish
- 1 ¼ teaspoon Worcestershire sauce
- 1 lemon; zested
- 1 teaspoon Cajun seasoning; I use Slap Ya Mama's
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 ounces basil vodka
- Rim your glass with seasoning. Rub the rim of your glass with a lemon wedge and dip into a shallow dish of Tajin.
- In a pitcher, whisk together the tomato juice, horseradish, Worcestershire sauce, lemon zest, Cajun seasoning, salt, black pepper. Set aside.
- Add ice to your glasses, pour over 6 ounces of the bloody mary mixture, and then top with 1.5 ounces of basil vodka.
- Top with desired toppings (I chose celery, lemon slice, pepper jack cheese, cherry tomato, dill pickle, green olives).
- Easily store the Bloody Mary mixture (minus the Basil Vodka) in the refrigerator for up to three days. Mix in the Basil Vodka when you are ready to serve.
If you make my Basil Bloody Mary, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!