Boston Bloody Mary

  • Serves

    makes 1 Cocktail


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


  • 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


Step 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.

Step 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.

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