Montana Bloody Mary Mix

Montana Bloody Mary Mix

This recipe is named for the stereotype of a typical Montanan. We all raise our own cattle and eat lots of beef, right? AND we use beef bouillon in our Bloody Marys. Actually, I do – I think it adds a nice flavor dimension.



Level: Easy

Serves: 12


  • 92 ounces, fluid HIGH FIBER Tomato Juice (V8 Has One)
  • 2 cups Beef Broth
  • 2 cups Lemon Juice
  • 5 ounces, fluid Worcestershire Sauce
  • ½ cups Pickle Or Pepperoncini Juice
  • ½ cups Olive Juice
  • 2 teaspoons Celery Salt
  • ¼ teaspoons Liquid Smoke
  • 1-½ teaspoon Fresh Ground Black Pepper
  • 2 Tablespoons Tabasco Sauce
  • 1 bottle Vodka, 750 Ml Bottle (optional – You’ll Need Only 1 Ounce Per Glass)
  • Optional Garnishes: Mini Pickle, Lime Wedge, Celery Stick, Olive, And/or Pepperoncini


Combine all ingredients (except vodka and the garnish) and pour into a large serving container. Allow to sit in refrigerator overnight prior to serving.

For serving with vodka: Add 1 ounce of vodka of your choice over ice in a 12 ounce glass. Fill the remainder of the glass with Montana Mary Mix. Garnish with a mini pickle, lime wedge, celery stick, olive, and/or pepperoncini.

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