horseradish bloody mary recipe
Horseradish Bloody Mary Recipe

RECIPE – Horseradish Bloody Mary

Horseradish Bloody Mary Recipe – Mexico has Michelada Con Clamato. The US of A have the Bloody Mary. And Canada has the Bloody Caesar.

Both the bloody mary and the bloody caesar can be made following the same recipes. Only one ingredient changes: use tomato juice or Clamato.

Clamato is a trademark, so it’s sometimes referred to as “Caesar mix”. It’s a drink made by combining tomato juice, clam juice and other seasonings.

Can’t find a caesar mix? Make a Bloody Mary by using bottled or canned tomato juice instead of Clamato!

On top of that, my absolute favourite version of this beautiful horseradish bloody mary recipe is made using fresh horseradish.

Can’t find fresh horseradish? Use the stuff in a jar! But know that horseradish in a jar is pickled. It will be about 100x less pungent and will have an added vinegar kick versus fresh horseradish.

There are three extra ingredients included in this recipe that might be difficult to find outside of North America: Tajin, Tabasco and Worcestershire sauce.

Tajin can be subbed with celery salt. It’s not a similar sub, but it’ll taste good nonetheless.

Tabasco can be subbed with your favourite hot sauce.

Worcestershire sauce should be omitted if you can’t find it.


Bloody caesar recette - Horseradish bloody mary recipe

Horseradish Bloody Mary Recipe

Continents & Condiments
Horseradish bloody mary recipe : try it and leave your comments below!
5 from 1 vote
Total Time 5 minutes
Course Drinks
Cuisine Canadian
Servings 1
Calories 248 kcal


  • Pint Glass
  • shaker
  • Microplane
  • A small plate to use to rim the glass
  • Fine mesh sieve (optional)


  • 2 dashes celery bitters
  • 15 ml freshly grated horseradish
  • 3-4 dashes of Worcestershire sauce
  • 1-2 dashes Tabasco
  • 5 ml celery salt or “Clamato Rimmer” plus a pinch
  • 5 ml Tajin plus a pinch
  • 30 ml lemon juice don’t forget to zest it first!
  • 90 ml vodka
  • 180 ml Tomato juice or Clamato
  • Half of a red long-pepper pickled, optional


Mise en place

  • Lay out all of the ingredients on your working surface
  • Peel, then grate the fresh horseradish using the microplane
  • Wash properly the lemon skin using soap and a hard brush if it’s waxed
  • Zest the lemon using the microplane
  • Juice the lemon in a bowl – don’t throw away the rinds just yet!
  • Put, in a small plate, the Tajin and/or celery salt, and mix well
  • Fill your shaker halfway with ice


  • Using the lemon rind, wet a band of about 1-cm width of the outside of the pint glass, from the rim down
  • Dip the wet part in the Tajin/celery salt mix
  • Clean up the outside of the glass with a dry towel, leaving a straight rim of Tajin/celery salt mix
  • In the shaker, add the vodka, the Clamato, the Tabasco, the Worcestershire sauce, the horseradish, a half-pinch of the lemon zest, 30 ml of lemon juice, the bitters, and a half-pinch each of Tajin and celery salt
  • Shake for about 10 seconds
  • Here, you can either strain the mix in the glass or serve as-is, ice included – the horseradish will give an added texture


  • Garnish with one half of a pickled long red pepper
    Horseradish Bloody Mary Recipe


Don’t have picked long red peppers? Try a branch of celery, or half a dill pickle, or even a pepperette!
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