Drinks Cocktails Brunch Cocktails Bloody Marys Big-Batch Bloody Marys 4.5 (2) 2 Reviews You know what’s easier than a Bloody Mary bar? Preparing a big-batch Mary that’s so good, your guests don’t have to do any DIY work. By Food & Wine Updated on July 26, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Active Time: 10 mins Total Time: 2 hrs 10 mins Yield: 8 servings This crowd-pleasing Bloody Mary batch recipe starts with the toned-down tomato kick of V8, then gets a double smack of heat from zippy horseradish and hot sauce. Regular pickle juice adds a puckery sweet-sour touch, but we really love the extra heat from a jar of spicy pickles (Wickles is our current brand crush). Be sure to let the mix sit for at least a couple hours for the flavors to meld and mingle. Pints of the Bloody Mary mix paired with bottles of vodka make stellar gifts. Cook Mode (Keep screen awake) Ingredients 1 quart (32 ounces) vegetable juice, such as V8 3 tablespoons prepared horseradish 3 tablespoons Worcestershire sauce 3 tablespoons dill pickle juice 3 tablespoons fresh lemon juice 1 tablespoon hot sauce, such as Frank’s RedHot Original 2 teaspoons kosher salt 1 teaspoon celery salt 1 teaspoon black pepper 2 cups (16 ounces) vodka, divided Celery, for garnish Green olives, for garnish Fresh flat-leaf parsley, for garnish Lemon wedges, for garnish Directions Stir together vegetable juice, horseradish, Worcestershire, pickle juice, lemon juice, hot sauce, kosher salt, celery salt, and black pepper in a large pitcher. Stir to combine, cover, and chill at least 2 hours or up to 24 hours. To serve, add 1/2 cup plus 3 tablespoons Bloody Mary mixture to each of 8 pint glasses. Stir 1/4 cup vodka into each glass and fill with ice. Garnish glasses with celery, olives, parsley, and lemon wedges. Serve immediately. Greg Dupree Rate It Print