Fresh Horseradish Bloody Mary

Fresh Horseradish Bloody Mary

Sarah MickeyAll Recipes, Cocktail & Beverage Recipes, Produce Recipes, Root & Rhizome Recipes Leave a Comment


Makes 1 Serving

This finely tuned take on the classic Bloody Mary calls for freshly grated horseradish root, which has significantly more flavor than jarred horseradish. Layers of aquavit, pepper, tomato juice, Worcestershire and horseradish are blended into this smooth, rich cocktail. For spicier, less conventional versions of this cocktail, see our Ghost Chili & Fresh Wasabi Bloody Mary or this Szechuan Button Bloody Mary.

  • 2 oz aquavit
  • ½ tsp freshly ground Tellicherry peppercorns
  • 1 tsp Worcestershire sauce
  • 2 tsp fresh horseradish
  • 3 oz tomato juice
  • 1 cornichon (aka gherkin)
  • 1 wedge of lemon or sweeter Meyer Lemon
  • Celery leaf (optional)
  • Ice
  • Toothpick



Wash and peel the horseradish. Grate it using a microplane grater or (in a pinch) the smallest holes on a box grater.

Combine the horseradish, aquavit, pepper, Worcestershire sauce and ice in a tall glass. Top with the tomato juice.

Move to a shaker to blend and chill the ingredients, then return the finished cocktail to the glass.

Garnish with the lemon wedge and cornichon skewered with the toothpick and, if desired, a celery leaf.