Bloody Mary Champagne


  • 8 ounces tomato juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • Tabasco sauce, to taste
  • Drained bottled horseradish, to taste
  • Pepper, to taste
  • Salt, to taste
  • Oyster liquor, reserved from one dozen oysters (optional)
  • Good-quality Champagne


Stir all ingredients in small pitcher or large bowl and refrigerate until cold, for about 1 hour. Add about 2 ounces of the mixture to 6 Champagne flutes, then add a splash of oyster liquor to each, if using. Top each flute with 4 ounces of Champagne and serve.


This recipe is adapted from Audrey Saunders, owner of Pegu Club in New York City.