There was a time in my bartending life when I thought the Bloody Mary was just… boring. You know the type—served too cold, barely spicy, garnished with a sad celery stalk wilting like a Monday mood. But then came a weekend shift back in 2014 at this fancy Helsinki hotel bar. You know the kind: velvet furniture, jazz playing through hidden speakers, and people ordering €19 club sandwiches at 10:30am like it’s totally normal.
That Sunday morning, I was halfway through cleaning out the ice machine when in walks a proper cowboy-looking American. Hat, boots, accent like sandpaper. He squints at the bar menu and says, “Tell me you know how to make a Bloody Mary that doesn’t taste like airport regret.”
Now that got my attention. I rummaged through what we had—no horseradish, but I found Dijon mustard; no celery salt, but we had smoked paprika; and for vodka, well, we had Finland’s finest: Koskenkorva. I threw in a dash of tabasco, a splash of pickle juice (yes, I was feeling brave), and served it with a pickled cucumber skewer and a beef jerky stick we used for Bloody Caesars. The guy took one sip, slammed the glass on the bar, and yelled, “That’s it! That’s the one!”
Since then, the Bloody Mary’s been something of a personal obsession. I’ve tested every ratio, every garnish. I’ve made it for hangover brunches, wedding mornings, airport bartenders in Tokyo, and even one very confused priest at a confirmation party in Tampere (long story).
What I’ve learned? A good Bloody Mary isn’t just a drink—it’s a ritual. It’s the cocktail that forgives you for your sins, wakes you up gently but firmly, and reminds you that a bit of spice in life is sometimes exactly what you need.
This version is bold but balanced, spicy but smooth. It’s the one I make at home on slow Sunday mornings when Sora’s curled up by the window and snow’s falling outside, and I’m pretending I don’t have 47 unread emails waiting.
About the Ingredients
Vodka
Vodka is the backbone of any Bloody Mary, but that doesn’t mean it has to be boring. I usually go for something clean and crisp—a Finnish vodka like Koskenkorva works wonderfully. It’s smooth, neutral, and lets the other ingredients do the heavy lifting. If you’re feeling fancy, a splash of Belvedere or Reyka adds a nice touch, but for me, a domestic vodka brings this drink home.
Tomato Juice
Thick, not too sweet, and never watery. The base makes or breaks this cocktail. In Finland, Brämhults tomato juice is one of the better options you can find in stores. It’s rich and has a natural umami vibe. If you’re extra particular, go for a passata-style juice and thin it slightly—yes, I’ve done that, and yes, I have opinions.
Lemon Juice
A shot of acidity lifts the drink. Freshly squeezed lemon is non-negotiable. I’ve seen bars try to skip this, and the result always tastes flat. One bar I worked at in Kallio even tried lime for a week—didn’t go over well. Lemon brings brightness without overpowering.
Worcestershire Sauce
This is the umami secret sauce. Think of it like a bartender’s soy sauce. Even just a couple dashes deepen the flavor. You’ll want the Lea & Perrins classic if you can get it—it’s usually easy to find even in the Finnish Prisma jungle.
Hot Sauce
Here’s where you get to show off a bit. Tabasco is the classic, but I personally love a touch of Cholula or even a Finnish habanero sauce if you want to lean into the heat. Adjust based on your tolerance—and the kind of night you had before.
Horseradish or Mustard
Fresh horseradish root is pure magic if you can get it, but prepared horseradish works well too. In a pinch, a small spoon of Dijon mustard does a surprisingly decent job of bringing that nostril-tingling kick. Adds depth and heat without stealing the spotlight.
Celery Salt & Black Pepper
Classic seasonings here. Celery salt is subtle but essential—it ties everything together and gives that nostalgic Bloody Mary edge. A crack of black pepper over the top just before serving? Chef’s kiss.
Garnish
Ah, the Bloody Mary’s crown. You can go minimal with a lemon wedge and celery stalk… or go full brunch-psychopath and stack pickles, olives, cheese cubes, bacon strips, and a mini grilled cheese on a skewer. I tend to go for a gherkin, a stick of celery, and maybe a pickled onion. Sora’s favorite? The bacon stick. (She never gets it. But she stares.)
Bloody Mary
A bold, savory cocktail perfect for brunches, hangover cures, or a snowy Helsinki morning. This version uses Finnish vodka, quality tomato juice, and just the right amount of heat and spice for balance. Garnish as wild or as classy as you like.
Ingredients
45 ml vodka (e.g. Koskenkorva)
90 ml tomato juice (e.g. Brämhults)
15 ml freshly squeezed lemon juice
3 dashes Worcestershire sauce (e.g. Lea & Perrins)
2 dashes hot sauce (e.g. Tabasco or Cholula)
1 tsp horseradish or Dijon mustard
1 pinch celery salt
1 pinch freshly ground black pepper
Ice cubes
Garnish: celery stick, pickled cucumber, lemon wedge, or go wild
Directions
- Chill your glass. Fill a highball or pint glass with ice water to cool it while you prep.
- Combine ingredients in a shaker. Add vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce, horseradish (or mustard), celery salt, and black pepper.
- Roll the drink gently. Pour the mixture back and forth between two mixing tins or glasses 4–5 times to combine without aerating.
- Discard the ice water and fill glass with fresh ice.
- Strain the cocktail over the fresh ice. Use a hawthorne or julep strainer if you have one, or just pour carefully.
- Add your garnish. Go classic with a celery stalk, or build a full brunch tower if you’re feeling dramatic.
- Crack fresh black pepper on top just before serving.
Notes
- There’s something weirdly comforting about making a Bloody Mary. It’s one of those rare cocktails where you’re allowed—encouraged, even—to season to taste. Honestly, it’s basically soup with a vodka kick. And I respect that.
A few thoughts from the Kaitsu bar stool: - Don’t skip the roll. Shaking can over-aerate the drink and make it frothy. Rolling gives you a smooth texture and keeps that thick, savoury feel.
- Salt your rim? Optional. If I do, I mix celery salt and smoked paprika, rub a lemon wedge around the rim and dip it in.
- Batch it! Making Bloody Marys for a crowd? Mix everything except vodka and ice in a big pitcher. Let people add their own vodka shot to taste—some might thank you later.
- Spice it right. Everyone has a different threshold. One friend’s “mild” is another’s “mouth volcano.” Start easy—you can always add more.
- Sora tip: If you use bacon as a garnish, guard it with your life. I left mine unattended once, and Sora scored a salty victory she’s never forgotten.