Our non-alcoholic Bloody Mary mocktail is a favorite drink of mine. It is made with fresh tomatoes for optimal flavor. Don't worry though, you can also make it with good organic tomato juice. It is a savory drink that almost looks like a full meal with all the delicious garnish and believe me, nobody will mind that!
Non-Alcoholic Bloody Mary Mocktail
I've been DYING to make the non-alcoholic version of this classic cocktail for you guys, especially in time for Halloween! I mean, I did put together a list of our 25 favorite Halloween mocktails already but this is just another great one to add to the list.
It is the perfect savory drink (like our non-alcoholic vodka dirty martini or our ginger beer mocktail) that really can become a meal in and of itself. I like to give mine all kinds of delicious garnish to eat along with this drink. Not only does it look pretty, but it is filling too!
It is pretty simple to make like our virgin margarita, which I love too. It's not as easy as our 3 minute, 3 ingredient non-alcoholic gin and tonic, but still easy enough. It is also not overly sweet like our non-alcoholic White Russian mocktail so it is great for those savory loving folk.
Bloody Mary Garnish
One of my favorite things about this virgin Mary and our virgin Bloody Mary recipe with V8 is the garnish. The sky is the limit here with what you want to garnish your drink with. Although, I do have a few favorites that just go so well with the flavors of the mocktail.
- Maple bacon
- Deviled eggs
- Green olives
- Cheese cubes
- Pickled Beets
- Cucumber slices
- Celery stalk
- Pickle spears
How to make non-alcoholic Bloody Mary mocktails
Start by blending fresh tomatoes (or just add the tomato juice here if using canned), cucumbers, shallot and chili that have been roughly chopped. Puree until smooth, about 1-2 minutes.
Strain the puree through a sieve then add a dash of hot sauce (tabasco sauce is the traditional favorite), celery salt, horseradish, gluten-free soy sauce and Worcestershire.
Finish adding the thyme, onion powder, black pepper and season salt to the tomato puree. On a plate or shallow saucer, combine ½ tsp. salt and ⅛ tsp. chili powder.
Refrigerate the tomato mixture for 1-2 hours or until nice and cold.
Pro Tip: Be sure to strain the pureed tomatoes and cucumber so it gets all the pulp out.
Rim the cups you are using with a fresh lemon wedge then turn the glass upside down and dip into the chili salt. Add lots of ice cubes and pour tomato mixture over top.
Garnish each cup with your favorite garnishes for a nice finish. I highly recommend a celery stick, bacon, green olive, fresh cucumber and a pickle.
What do you use in place of alcohol for a Bloody Mary mocktail?
The great news is that you really don't need to use anything in place of the alcohol in this recipe. It tastes wonderful without! We have used non-alcoholic Prosecco in other drinks but I wouldn't recommend it here.
Is a Bloody Mary healthy?
The great thing about this non-alcoholic Bloody Mary mocktail has got to be that it is one of the healthiest drinks out there. I mean, with all the veggies, horseradish and no alcohol, how could you go wrong?! Adding this to your Sunday brunch or healthy breakfast is an easy way to get your daily values. But really, it's good any time of the day.
What's the best Bloody Mary mix?
If you want to forgo making your own Bloody Mary mix, there are a few out there that will do. Still, none of them are as good as homemade.
How do you store leftovers?
Leftovers can be stored in the refrigerator for 3-5 days. The flavor only gets better, so make a large pitcher to enjoy over a few days!
If you love this drink, you are also going to love our other popular mocktail recipes!
Grapefruit Mocktail with Rosemary and Honey
Lavender Lemonade and Limeade
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Non-Alcoholic Bloody Mary Mocktail
Ingredients
- 2 lbs fresh, ripe tomatoes
- 1 shallot
- 1 fresh hot chile
- ½ cucumber, seeded
- ½ lemon, juiced
- ½ teaspoon Real Salt
- ½ teaspoon celery salt
- ⅛ teaspoon season salt
- ⅛ teaspoon onion powder
- ⅛ teaspoon thyme
- ½ teaspoon black pepper
- 2 teaspoon gluten-free worcestershire sauce
- 1 teaspoon gluten-free soy sauce
- 1 teaspoon horseradish
- ½ garlic clove (optional)
- ½ lemon, cut into wedges
- dash of hot sauce
Instructions
- Start by blending fresh tomatoes (or just add the tomato juice here if using canned), cucumbers, shallot and chili that have been roughly chopped
- Puree until smooth, about 1-2 minutes
- Strain the puree through a sieve then add a dash of hot sauce, celery salt, horseradish, gluten-free soy sauce and Worcestershire
- Finish adding the thyme, onion powder, black pepper and season salt to the tomato puree
- On a plate, combine ½ tsp. salt and ⅛ tsp. chili powder
- Refrigerate the tomato mixture for 1-2 hours or until nice and cold
- Rim the cups you are using with fresh lemon juice then dip into chili salt
- Add ice cubes and pour tomato mixture over top
- Garnish each cup with your favorite garnishes. I highly recommend celery, bacon, green olive, fresh cucumber and a pickle.
Danae says
I've been looking for a recipe like this and it turned out so good! Thanks for posting this!