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!
Servings: 2 servings
Calories: 71kcal
Ingredients
- 2 ½ cups tomato juice
- 4 tablespoons green olive brine
- 1 garlic clove
- 1-2 teaspoons of hot sauce (adjust to taste)
- ½ of a medium cucumber peeled and chopped
- 1 celery rib chopped ((reserve extra celery for garnish if desired)
- Juice of ½ a lemon
- 1 teaspoon prepared horseradish
- 1 teaspoon vegan Worcestershire sauce (optional)
- Ice for serving
- Green olives and celery stalks for garnish (optional)
Instructions
- Chill your tomato juice, olive brine, cucumber, lemon juice, and celery in the fridge beforehand for best results.
- In a blender or food processor, combine the tomato juice, green olive brine, peeled garlic clove, hot sauce, chopped cucumber, chopped celery rib, lemon juice, horseradish, and vegan Worcestershire sauce (if using).
- Blend until completely smooth.
- Fill two glasses with ice and pour the blended Virgin Bloody Mary over the ice.
- Garnish each glass with green olives on a skewer or celery stalk, if desired. Serve immediately.
Notes
- Use chilled ingredients: That way, it’s ready to serve immediately after blending, and ultra-refreshing. Vegan bloody marys are best chilled.
- Use high-quality tomato juice: I recommend fresh-pressed, when possible, though any high-quality brand will work for the best, richest flavor.
- Taste & adjust: Tweak any element for your preferred balance.
- Make it ahead of time: I love preparing it the day before, giving the flavors time to meld.
Nutrition
Calories: 71kcal | Carbohydrates: 17g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1008mg | Potassium: 839mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1420IU | Vitamin C: 72mg | Calcium: 47mg | Iron: 2mg
