Sriracha Bloody Mary

Sriracha Bloody Mary

Made  times
The Gruntled Gourmand 104

"I love sriracha and using it to replace the conventional Tabasco® hot sauce in my go-to Bloody Mary recipe creates an equally quenching, but slightly brighter and spicier cocktail. For more fire, substitute with habanero chiles or pepper vodka. Garnish with celery ribs, pickled asparagus, and green olives."
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2 h 20 m servings 138 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 805 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Stir tomato juice, vodka, serrano chile peppers, red wine vinegar, olive brine, red pepper, lemon juice, Worcestershire sauce, 1 tablespoon black pepper, sriracha sauce, garlic, lemon zest, celery salt, and kosher salt together in a pitcher. Cover the pitcher and refrigerate until chilled, 2 to 4 hours.
  2. Divide ice between 8 Collins glasses. Pour vodka mixture over ice and garnish each with celery rib, asparagus spear, green olive, and black pepper.


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I love to eat my bloody marys so add any additional fruit or vegetable you enjoy!

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