Welcome to another Cocktail Friday on Supergolden Bakes. Today’s drink is a familiar favorite given a bold, colorful twist: a Bloody Mary boosted with beetroot juice. It’s a vivid, savory cocktail that makes a strong visual impression and brings a pleasant earthy sweetness to the classic tomato base.
Full disclosure: while photographing this version I managed to spill most of it across my desk. Beetroot juice stains like nothing else, so there was a frantic rush to salvage gear and mop up the mess. Fortunately the worst of the damage was avoided, and what remained in the glass was worth every chaotic moment. This variation is robust, well-balanced, and perfect for those who enjoy a savory, slightly spicy brunch cocktail.
I used Tito’s Handmade Vodka for these drinks. Tito’s is distilled in Austin, Texas, from yellow corn and is known for a smooth, approachable profile that sits well in mixed drinks. It’s not essential to use this specific vodka—any clean-tasting, mid-proof vodka will do—but Tito’s worked nicely here, letting the tomato and beetroot flavors shine.
Bloody Mary (my way)
Makes up to two servings
120 ml (1/2 cup) beetroot juice
240 ml (1 cup) tomato juice
1/2 tbsp brine from a jar of jalapeño peppers (or to taste)
A few dashes of Tabasco (adjust for heat preference)
A few dashes Worcestershire sauce
1/4 tsp celery salt
A pinch of cayenne pepper (optional, for extra heat)
Juice of half a lemon
60 ml (2 fl oz) vodka per serving
Celery stalk and cherry tomatoes to garnish (optional)
Method
1. In a measuring jug, combine the beetroot juice, tomato juice, jalapeño brine, Tabasco, Worcestershire sauce, celery salt, cayenne, and lemon juice. Stir thoroughly and taste, adjusting seasoning until it suits your palate—add more heat, salt, or acidity as desired.
2. Fill a tall glass halfway with ice and pour the vodka over the ice.
3. Pour the Bloody Mary mixture into the glass to top it up and stir gently to combine.
4. Garnish with a celery stalk and halved cherry tomatoes, if you like. If you’ve made extra mix, it will keep refrigerated for a day or two and can be used to refill the glass or make another cocktail.
This version highlights the natural sweetness and earthiness of beetroot, which pairs surprisingly well with the savory, umami notes from the Worcestershire and tomato. The jalapeño brine adds a tangy, slightly fermented edge that lifts the overall flavor while keeping the drink bright. If you prefer a more traditional Bloody Mary, reduce or omit the beetroot; for a richer, deeper hue and a subtle root-vegetable flavor, keep it as written.
Ice choice matters: larger, slower-melting cubes or silicone tray “jumbo” ice molds will keep your cocktail colder longer without diluting it as quickly. If you don’t have large molds, standard ice cubes are perfectly fine—just expect a slightly faster melt and a touch more dilution over time.
Serving suggestions: this cocktail is ideal for brunch or as an aperitif. Pair it with salty snacks or a hearty breakfast plate. For an extra touch, rim the glass with celery salt or a mix of smoked paprika and salt for a smoky finish.
Enjoy this colorful take on a classic. It’s bold, balanced, and surprisingly versatile—perfect for when you want something savory and memorable. Cheers.
