Seafood Bloody Mary

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Prep time: 5 minutes
Cook time: 5 minutes
Yield: 1 cocktail

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It’s just not a tailgate without a good Bloody Mary! There are so many different variations of Bloody Mary recipes, but we’re partial to this seafood version made with Charleston based Dixie Vodka and Crystal Hot Sauce.

Just be sure to start with good tomato juice. Little T likes to use the canned tomato juice her mom has put up from her summer garden because it tastes so good! Add your favorite spices to flavor it to your likening (spicy, tangy, briny, etc…), garnish and serve ice cold. Be sure to check out our list of garnish ideas if you want to take your Bloody Mary way over the top!

For each cocktail

  • Old Bay seasoning

  • 6 ounces good quality tomato juice or Clamato

  • 2 ounces Dixie citrus vodka

  • 1 ounce clam juice

  • 1 tablespoon fresh horseradish

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons Worcestershire sauce

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 teaspoon celery salt

  • 1/4 teaspoon onion powder

  • Pinch of garlic powder

  • Pinch of cayenne

  • 2-3 dashes Crystal hot sauce

Garnish ideas

  • Shrimp boiled in Old Bay seasoning

  • Pickled shrimp

  • Crab claws

  • Crab cake slider

  • Lobster tail

  • Oyster or clam on the half shell

  • Big T stuffed olives

  • Boiled baby new potatoes

  • Baby sweet peppers

  • Celery stalks with leaves

  • Cornichons

  • Caper berries

  • Bacon

  • Andouille sausage

  • Pickled okra, asparagus or dilly beans

  • Hush puppies or mini biscuits

  • Lemon or lime wedges

Steps

  1. Place Old Bay seasoning on a shallow rimmed plate. Wet the rim of the glass with a lemon or lime wedge, and dip in the seasoning.

  2. Place all other cocktail ingredients in a cocktail shaker. Add ice, and shake until frosty.

  3. Add more ice to the glass, and strain the Bloody Mary mix into the glass.

  4. Garnish and serve.