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Virgin Bloody Mary mocktail in a tall glass with ice, garnished with green olives and a celery stalk.
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4.85 from 13 votes

How to Make a Virgin Bloody Mary

This virgin Bloody Mary is a savory, salty, spicy, and perfectly refreshing mocktail! Enjoy this brunch-time classic in just 10 minutes!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Diet: Vegan
Servings: 2 servings
Calories: 71kcal
Author: Toni Okamoto

Equipment

Ingredients

  • 2 ½ cups (600 ml) tomato juice chilled
  • 4 Tablespoons (60 ml) green olive brine chilled
  • ½ medium cucumber chopped (no need to peel)
  • 1 celery rib chopped, plus extra celery stalks for garnish if you like
  • ½ lemon juiced
  • 1 garlic clove peeled
  • 1 to 2 teaspoons (5 to 10 ml) hot sauce adjust to taste
  • 1 teaspoon (5 g) prepared horseradish
  • 1 teaspoon (5 ml) vegan Worcestershire sauce optional
  • ice for serving
  • green olives and celery stalks for garnish, optional

Instructions

  • Chill the tomato juice, olive brine, cucumber, celery, and lemon in the fridge beforehand so the drink is cold right after blending.
    Ingredients for Virgin Bloody Mary measured out on a white surface.
  • Add the tomato juice, green olive brine, cucumber, celery, lemon juice, garlic, hot sauce, horseradish, and vegan Worcestershire sauce (if using) to a blender or food processor.
    Tomato juice, olive brine, chopped cucumber, celery, and garlic in a blender before blending for a virgin Bloody Mary.
  • Blend until completely smooth. Taste and add more hot sauce, horseradish, or lemon juice if you like.
    Blended virgin Bloody Mary mix in a blender, smooth and red.
  • Fill two glasses with ice and pour the virgin Bloody Mary over the ice.
    Completed Virgin Bloody Mary in a glass.
  • Garnish each glass with green olives on a skewer or a celery stalk, if desired. Serve right away.
    Virgin Bloody Mary mocktail in a textured glass with celery and olive garnish, with a pitcher in the background.

Notes

  • Chill all of the ingredients before blending so the drink is ready to serve right away.
  • Use a tomato juice you enjoy drinking. Fresh-pressed is wonderful when you can find it, and low-sodium tomato juice works well if you are watching your salt.
  • Taste and adjust the hot sauce, horseradish, lemon, and olive brine until the balance is just right for you.
  • Make it the day before to give the flavors time to meld. Store the mix in a sealed pitcher or jar in the fridge for 3 to 5 days, and stir or shake it before serving.
  • Freeze leftovers in an ice cube tray for up to 4 months. Thaw in the fridge overnight and re-blend if needed.
  • For a salted rim, run a lemon wedge around the rim of each glass, then dip it in a shallow dish of salt.

Nutrition

Serving: 1serving | Calories: 71kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1420mg | Potassium: 839mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1420IU | Vitamin C: 72mg | Calcium: 47mg | Iron: 1.4mg
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