Build Your Own Bloody Mary Bar

Whether they like them spicy, tangy or mild, your brunch guests will have a blast mixing up their own Bloody Marys -- and you'll be freed from bartender duty!

Author:: Rachael Ray Every Day
Publish date:: Dec 7, 2016
Updated on: Nov 28, 2016

Nice Ice Trick

Freeze Bloody Mary base into cubes before you stir in the vodka to chill drinks without watering them down.

Set Your Bar

Before guests arrive, whip up big batches of Bloody Marys and pour them into pitchers. You can experiment with infused vodkas (try dill pickle- or lemon-flavored), then label each blend directly on the pitcher with a dry erase marker.

Step 1: Spice It Up

The tomato-juice base of a Bloody Mary is a blank canvas for all types of herby and spicy flavors. Set out spices and other stir-ins in small jars and place a labeled disposable spoon in each.

Try These!

Old Bay Seasoning, cayenne pepper, paprika, celery salt, curry powder, chile powder, garlic salt, dried rosemary, dried thyme, caraway seeds, black pepper, ginger, smoked paprika, cumin, wasabi or horseradish.

Step 2: Get Saucy

Tabasco and Worcestershire are the cocktail's classic partners, but don't stop there. Leave out a caddy of condiments and let your guests go wild!

Try these!

Sriracha, steak sauce, red chili paste, barbecue sauce, teriyaki sauce, pickle juice, hot mustard, sauce from chipotle chiles in adobo, spicy salsa or olive juice

Step 3: Top it Off

Celery stalks are a go-to garnish, but encourage guests to think outside the box by setting out surprising finishing touches like bacon, skewered pickled veggies and shrimp.

Try These!

Olives, dill pickles, boiled shrimp, fresh herbs like parsley, basil or cilantro, beef jerky, bacon slices, cocktail onions, carrots, fennel, bell peppers, pickled green beans, tomatoes and okra or lemon and lime wedges.