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.

One thought on “Bloody Mary Champagne

  1. Reblogged this on Dim Sum Diaries and commented:
    Was this drink named after Queen Mary Tudor, her brief five year reign was rather violent and harsh in her attempts to turn the country back to Catholicism, earning her the nickname “Bloody Mary.”

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