What are the best garnishes for a Bloody Mary?

The sky's the limit, which is why some restaurants treat Bloody Marys like edible sculptures. Classic options include celery stalks, lemon wedges, olives, and pickles. Adventurous souls add bacon, shrimp, cheese cubes, pepperoni or jalapeños.

Can you make Bloody Marys ahead of time?

Absolutely! Mix everything except the garnishes and store in the refrigerator for up to 24 hours. The flavour actually improves as the ingredients sit and blend. Before serving, give the mix a good stir or shake, since ingredients may settle.

What glass should I use?

A highball or Collins glass is usual, tall enough for ice, tomato juice, garnishes and maybe a heroic celery stalk leaning out like it owns the place.

How to rim the glass?

Rub lemon around the rim of the glass, then dip in celery salt.

Can you use fresh tomatoes instead of tomato juice?

You can, but it requires extra work. Blend fresh tomatoes, strain them, and you've got homemade tomato juice. It tastes fresher and you get bragging rights, but honestly, quality canned tomato juice works wonderfully. Life's too short to juice tomatoes at 10 AM on a Sunday.

Why do Bloody Marys taste better at brunch?

Psychology, mostly. There's something about drinking vegetables before noon that makes you feel healthy and virtuous, even though you're absolutely not. Order a Bloody Mary at 11 AM: brunch enthusiast. Order one at 11 PM: concerning. Same drink, different judgments.