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Sriracha Bloody Mary

Sriracha Bloody Mary

Becca Haley-Park
This bloody packs a punch, both from its booze and its various spicy components. Feel free to mix up the garnishes; a spear of pickled asparagus would work just well as a celery stalk, for example.


  • 3 ounces Absolut Cilantro vodka
  • 6 ounces spicy tomato juice
  • Juice of half a lemon
  • Dash of pickle brine
  • 3 dashes Sriracha sauce
  • 2 dashes celery salt
  • 2 dashes smoked paprika
  • 2 dashes Worcestershire sauce
  • Cooked bacon strip to garnish
  • Lemon wheel to garnish
  • Celery stalk to garnish


  • Fill both a cocktail shaker and a tall, 12-ounce glass with ice. Combine all ingredients (except garnishes) in shaker, and shake vigorously for 20 to 30 seconds, or until shaker is frosty. Strain into an ice-filled glass. Garnish with bacon, lemon, and celery.


TRY IT WITH: A hard, aged, grating cheese—though bloodys tend to pair well with “most cheeses outside the blue cheese family,” says Robert Albright, bartender at the St. Regis New York (the hotel where the bloody mary was reportedly created). A good rule of thumb: Choose a cheese that would be at home on or in a tomato-sauced pasta dish. We love this bloody with classic Parmigiano Reggiano.

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

Photographer Joe Greene

Joe Greene shoots award-winning food photography for web, print, and packaging. Joe started as a painter, switching to photography when he couldn't get his ideas on canvas fast enough. Joe's clients include magazines, celebrity chefs, restaurants, and more.