True Wisconsin Bloody Mary


This is my Wisconsin version of a classic Bloody Mary drink. On special occasions, garnish with skewered bite-sized pieces of Wisconsin Cheddar, Monterey Jack, pepperoni, salami, green olives, or cocktail shrimp. Best when consumed before noon.

Prep Time:
5 mins
Total Time:
5 mins


  • 4 ice cubes

  • 1 (1.5 fluid ounce) jigger vodka

  • 3 pimento-stuffed green olives

  • 1 tablespoon brine from olive jar

  • ½ teaspoon celery salt, plus more for garnish

  • ½ teaspoon ground black pepper

  • 3 dashes Worcestershire sauce

  • 3 dashes hot pepper sauce (e.g. Texas Pete's)

  • 1 cup tomato and clam juice cocktail

  • 1 stalk celery, with leaves


  1. Fill a large tumbler with ice cubes. Pour in vodka, then add olives and brine. Season with celery salt, pepper, Worcestershire sauce, and hot pepper sauce. Top with tomato and clam juice cocktail. Stir with celery stalk and leave in as a garnish. Sprinkle with additional celery salt before serving.

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