Bill's Bloody Mary

Bill's Bloody Mary


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Chronicle South to North columnist Jacqueline Higuera McMahan borrowed this recipe from Life magazine photographer Bill Bridges. While it's excellent at holiday parties, it's equally as good the morning after.

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Time needed

5 min preparation

Serving Size / Yield

1 drink


  • 5 oz. good tomato juice (such as Sacramento)
  • 1 1/2 oz. fresh orange juice
  • Juice of 1 lime
  • 1 Tbs. Worcestershire sauce
  • 1 tsp. Pickapeppa sauce from Shooter's Hill
  • 1/2 tsp. Tabasco
  • 1-2 drops Angostora bitters
  • Freshly ground black pepper or 1 piquin chile, crushed
  • Pinch of sea salt
  • 3 oz. 90 proof or better tequila
  • 2 celery sticks with some leaves, trimmed to fit glasses (optional)
  • Crushed ice

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Stir or shake all of the ingredients, except the tequila, celery sticks and ice in a cocktail shaker or pitcher. You can do this ahead of time and just keep it chilled in the refrigerator. When ready to serve, add the tequila and shake or stir again. Pour over ice in short glasses. Garnish with celery.

Yield: 2-3 cocktails 

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