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Rye KC Bloody Mary Recipe


Article by City Lifestyle

Photography by Rye, Bonjwing Lee

RELATED: Kansas City's Bloody Mary Scene + The Ultimate KC Happy Hour Guide + The Best Restaurants in Kansas City

Rye’s Bloody Mary 

(Makes 1 quart) 

Bloody Mary Mix

2 cups good-quality canned tomatoes, such as San Marzano, with juice

1/2 cup Hot Sauce 

1/4 cup BBQ Sauce 

2 1/2 tablespoons prepared fresh horseradish

1 1/2 tablespoons Worcestershire sauce

10 cloves garlic, peeled and smashed

3 shallots, peeled and diced

2 1/2 tablespoons freshly squeezed lemon juice

2 1/2 tablespoons white distilled vinegar

1 teaspoon celery salt

1/2 teaspoon kosher salt


Celery salt (1/4 teaspoon per serving)

Vodka, such as Tito’s (1 1/2 ounces per serving)

Ice cubes

Celery sticks, washed and trimmed, for garnish

Other optional garnishes: pearl onions, cherry peppers, blue cheese-stuffed olives, bacon

Place the tomatoes, hot sauce, barbecue sauce, horseradish, Worcestershire sauce, garlic, shallots, lemon juice, white vinegar, celery salt, and kosher salt in a blender. Blend on high speed until the mixture is smooth. Transfer the mixture to an airtight container and keep chilled until ready to use, up to 2 weeks.

To serve, rim a pint glass with 1/4 teaspoon celery salt. Add 1 1/2 ounces of vodka to the glass and fill with Bloody Mary mix. Stir together and top with ice. Add a celery stick to the glass and top with desired garnish(es).

Photo credit to Bonjwing Lee

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