Boston Bloody Mary
This Bloody Mary gets a briny kick from freshly shucked oysters. Michael Kraus

This bloody mary is based on one served at the restaurant Eastern Standard in Boston, Massachusetts.

Yield: makes 1 Cocktail


  • 4 oz. tomato juice
  • 2 tsp. fresh lemon juice
  • 18 tsp. celery salt
  • Prepared horseradish, to taste
  • Worcestershire, to taste
  • Tabasco, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 2 oz. vodka
  • 2 freshly shucked oysters with their juice
  • 2 green olives, for garnish
  • Celery stalk, for garnish


  1. In a mixing glass, combine the tomato juice, lemon juice, and celery salt and season with horseradish, Worcestershire, Tabasco, salt, and pepper; refrigerate until chilled.
  2. Fill an old-fashioned glass with ice. Pour in the chilled tomato juice mixture and the vodka. Add oysters and their juice; stir. Garnish with olives and celery.