Spicy and Spooky Bloody Marys

Spooky spicy blood marys recipe

The Spruce Eats / Julia Hartbeck 

  • Total: 5 mins
  • Prep: 5 mins
  • Cook: 0 mins
  • Yield: 1 bloody mary, serves 1

With the word "bloody" already in its name, this quintessential brunch drink is a no-brainer for Halloween. While there are lots of different theories on how the bloody Mary was invented, one thing is for sure—it's a classic and it's good!

Although traditionally a morning hair-of-the-dog cocktail, they can be served any time of day. This recipe makes one drink, but you can easily double or triple the recipe for a larger crowd. Or, if you are serving them at a party, divide them into shot glasses and serve them as little shooters with the "eyeball" floating in each one.

This version is super spicy thanks to a mix of jalapeños, horseradish, and cayenne pepper. The spicy and salty rim perfectly compliments the rest of the flavors and the eyeball garnish is just the beginning.

A high-quality vodka is a must in this drink, since you don't want your hangover cure causing a hangover. Although the recipe calls for tomato juice, you can also substitute in V8 or other vegetable tomato juice blends. Some people even use Clamato juice for an extra salty bite. The choice is totally yours. 

Ingredients

  • For the Eyeballs
  • Kalamata olives
  • Small mozzarella balls (ciliegine, or cherry-sized)
  • For the Bloody Mary:
  • 2 ounces vodka
  • 4 ounces tomato juice
  • 1 pinch celery salt
  • 1 pinch black pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon jalapeño (chopped)
  • 2 teaspoons prepared horseradish
  • 2 teaspoons lemon juice
  • 2 dashes Worcestershire sauce
  • For the Rim:
  • Lemon wedge
  • 1 tablespoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • Garnish: celery

Steps to Make It

Note: while there are multiple steps to this recipe, the Halloween Bloody Mary is broken down into workable categories to help you better plan for preparation and cooking.

Make the Eyeballs

  1. Gather the ingredients.

    Ingredients for eyeballs
    The Spruce Eats / Julia Hartbeck 
  2. Cut the kalamata olives into small circles. You will need one little circle for each eyeball, so make sure to choose the best-looking one.

    Cut kalamata olives
    The Spruce Eats / Julia Hartbeck 
  3. Cut a circle into each mozzarella ball and press the piece of olive inside so it sticks. Make as many as you wish. Skewer them onto long toothpicks or wood skewers.

    Cut a circle
    The Spruce Eats / Julia Hartbeck 

Make the Bloody Mary

  1. Gather the ingredients.

    Ingredients for bloody mary
    The Spruce Eats / Julia Hartbeck 
  2. Place the vodka, tomato juice, celery salt, black pepper, paprika, chopped jalapeño, cayenne pepper, horseradish, lemon juice and Worcestershire sauce in a cocktail shaker.

    Place in shaker
    The Spruce Eats / Julia Hartbeck 
  3. Fill the cocktail shaker with ice, place the top on, and shake vigorously.

    Fill with ice
    The Spruce Eats / Julia Hartbeck 

Prepare the Rim

  1. Gather the ingredients.

    Rim garnish
    The Spruce Eats / Julia Hartbeck 
  2. Take the lemon wedge and rub it on the edge of the glass that you wish to serve the bloody Mary in.

    Rub lemon wedge
    The Spruce Eats / Julia Hartbeck 
  3. Mix together the salt, paprika, and cayenne pepper in a shallow dish until completely combined. Dip the rim of the glass into the salt mixture so that the edge is completely coated.

    Mix paprika and salt
    The Spruce Eats / Julia Hartbeck 
  4. Pour the contents of the cocktail shaker into the salt rimmed glass.

    Pour in glass
    The Spruce Eats / Julia Hartbeck 
  5. Garnish with the celery and the prepared eyeballs. Serve with extra lemon wedges if desired. 

    Garnish
    The Spruce Eats / Julia Hartbeck 

Recipe Variation

  • Add some celery, shrimp, bacon, or pickled okra to jazz up your Bloody Mary.