Active Time: 15 Mins

Total Time: 15 mins



  • 2 Lemons
  • ¼ cup fresh dill (optional but highly encouraged)
  • 6 celery stalks


  • 3 cups tomato juice
  • 3 tbsp Worcestershire sauce
  • 2 tbsp castelvetrano olive brine, plus olives for garnish
  • 2 tbsp prepared horseradish
  • ¼ cup dill pickle brine, plus pickle spears for garnish
  • ¼ cup hot sauce (pref Red Clay)
  • 6 ounces tequila or vodka
  • 1 can Mexican lager, such as Modelo or Tecate
  • Kosher salt, freshly ground black pepper

1. Make the base:

  • In a large pitcher, whisk together 3 cups tomato juice, 3 tablespoons Worcestershire sauce, 2 tablespoons Castelvetrano olive brine, 2 tablespoons prepared horseradish, ¼ cup dill pickle brine, and the juice of 1½ lemons until well combine.
  • Finely chop ¼ cup of fresh dill leaves, and stir them into the mixture.Add the hot sauce: all hot sauces vary so you’ll have to do this by taste. Start with about 2 tablespoons and continue adding it until you reach the desired heat level. Just remember: you will ultimately further dilute this mixture when you add vodka and beer, so if you want things really spicy, use a heavy hand on the hot sauce.
  • Season the mixture with salt, and tons and tons of freshly ground black pepper. We’re talking several teaspoons of it--this is an important element of the flavor of a good bloody.

2. Prep the garnishes and serve:

  • Cut the remaining lemon half into wedges for serving.
  • Cut 2 celery stalks into sticks (the size of your glasses) for garnish.
  • Combine a big handful of kosher salt and lots of freshly ground black pepper on a small plate.
  • Lightly run the edge of one of the lemon wedges around the rim of each glass.
  • Dip each glass into the salt and pepper mixture (or use a prepared spicy cocktail salt—Red Clay makes a mean one!). Fill each glass with ice.
  • Pour 1 ½ ounces of vodka or tequila into each glass. Top with the Bloody Molly mix, leaving about an inch or so of room at the top of each glass. Stir well to combine. Garnish each glass with some olives, pickle spears, celery sticks, and lemons wedges. Fill each glass to the brim with Mexican lager.

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