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Steakhouse Bloody Mary

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Steakhouse Bloody Mary
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  • Prep 5 min
  • Total 10 min
  • Servings 1
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Stir up the perfect bloody Mary with our recipe made with red pepper, horseradish, steak sauce and Worcestershire sauce.
By Arlene Cummings
Updated Dec 3, 2014


  • 1 1/2 oz vodka (about 1 tablespoon plus 2 teaspoons)
  • 4 oz tomato juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon steak sauce
  • 2 drop red pepper sauce
  • Juice of half a lime (about 1 tablespoon)
  • 1 teaspoon ground horseradish (not the creamy kind)
  • Dash celery salt
  • Dash ground red pepper (cayenne)
  • 1 stalk celery
  • Seasoned salt for the rim of the glass


  • 1
    Fill a shaker with some ice.
  • 2
    Add all the ingredients and give it a good shake.
  • 3
    Pour vodka mixture into seasoned salt-rimmed glass; garnish with celery stalk and your favorite pickled vegetables.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you like your cocktail spicy, add a little more cayenne pepper, some extra hot sauce or horseradish.
  • tip 2
    If you don’t have a shaker you can simply add the ice to a glass and mix in all the ingredients.


Nutrition Facts are not available for this recipe
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