What’s tougher than deciding how to make your bloody mary or garnish it? What food to pair with it, that’s what.
Like most cocktails, the food that goes with them can be just as important as how they taste.
We’ve all tried our favorite drinks with some of our favorite foods and the flavors just don’t mesh.
It’s important to keep the flavors consistent with what is in your drink, as your taste buds will react poorly otherwise.
So, we did the work for you (you are very welcome) and put together our list of the best food to pair with a bloody mary.
Bloody Mary Food Pairing
- 1 tablespoon unsalted butter
- 1/2 medium onion, finely chopped
- Kosher salt
- 1 1/2 cups breadcrumbs
- 1/3 cup milk
- 2 teaspoons dry sherry
- 1/2 teaspoon mustard powder
- 3 large eggs
- 1/2 pound ground pork
- 1/2 pound ground turkey
- 1 tablespoon honey
- 1/2 teaspoon ground allspice
- Freshly ground pepper
- Vegetable oil, for frying
- 3 tablespoons lingonberry or cranberry preserves
- 1/2 cup sour cream
- Chopped fresh dill, for topping
- Fresh pickled cucumber slices, for serving
- Melt the butter in a medium skillet over medium-high heat. Add the onion, season with salt and cook until golden brown, 4 to 6 minutes; set aside.
- Combine 1/2 cup breadcrumbs and the milk in a bowl; set aside until the milk is absorbed, 1 to 2 minutes. Stir the sherry and mustard powder in a large bowl until dissolved, then beat in 1 egg. Add the soaked breadcrumbs, the browned onion, the pork, turkey, honey, allspice, 2 teaspoons salt, and pepper to taste. Gently mix with your hands until combined.
- Dampen your hands; form the mixture into 36 small meatballs, about 1 tablespoon each. Put on a parchment paper-lined baking sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight.
- Put the remaining 1 cup breadcrumbs in a shallow dish. Whisk the remaining 2 eggs and 2 tablespoons water in a bowl. Dip each meatball in egg, letting the excess drip off, then roll in the breadcrumbs; return to the baking sheet.
- Heat about 1 1/2 inches vegetable oil in a large saucepan over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the meatballs, gently stirring with a slotted spoon, until golden and cooked through, 3 to 4 minutes. Transfer to a paper towel-lined plate and season with salt. Let stand 10 minutes.
- Fold the lingonberry preserves into the sour cream and top with the dill. Skewer each meatball with a pickled cucumber slice and serve with the lingonberry cream.
If anyone questions you when you order mozzarella sticks before noon, remind them that mozzarella cheese is a classic pair with tomatoes, herbs and spicy meats — flavors that can all be found in a good bloody mary mix. Then take a big swig of your bloody and dare them to question you again.
- 8 ounces mozzarella cheese
- 1⁄2 cup all-purpose flour
- 1 large egg
- 1⁄2 cup seasoned dry bread crumb
- Cut the cheese into 8 3 1/2/x 1/2x1/2" sticks.
- Put flour into shallow dish and dredge the mozzarella sticks lightly in flour, shaking off the excess.
- One by one, dip in the beaten egg, coating completely, and then roll in breadcrumbs to coat.
- Put the sticks on a plate and freeze for 15 minutes.
- Heat a deep fryer or heavy pot to 365 in 3 inches of oil.
- Fry the mozzarella sticks in 2 batches until golden brown, about 1 minute.
- Drain on paper towels and serve with hot marinara sauce.
- 3/4 to 1 pound small fresh ravioli (meat and/or cheese)
- 3 large eggs, beaten
- 1 1/2 cups milk
- 2 cups breadcrumbs
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon finely chopped fresh rosemary
- Kosher salt and freshly ground pepper
- Vegetable oil, for frying
- 1/2 cup grated parmesan cheese
- Marinara sauce, for dipping
- Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.
- Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.
- Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.
- 4 whole-wheat pita pockets, cut into triangles
- Cooking spray
- Garlic salt
- 1 (15-ounce) can chickpeas, drained
- 1 cup sauteed red peppers
- 1/4 cup tahini (sesame paste)
- 2 tablespoons fresh lemon juice
- 3 to 4 cloves garlic
- 1 teaspoon ground cumin
- Salt and ground black pepper
- 2 tablespoons finely chopped fresh parsley leaves
- Preheat oven to 400 degrees F.
- Place pita triangles on a large baking sheet and spray the surface with cooking spray. Season the tops with garlic salt. Bake 6 to 8 minutes, until golden brown and crisp.
- Meanwhile, rinse and drain 1 can of the chickpeas. Place drained chickpeas in a blender and add red peppers, tahini, lemon juice, garlic, and cumin. Process until smooth. Season, to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.
You think you're fancy, huh?
We like that :) fancy can be fun. One of my favorites out of this list of best foods to pair with a bloody mary is the bacon wrapped scallops in this section. Your taste buds will be mind blown.
- 4 tablespoons unsalted butter
- 3 sheets frozen phyllo dough, thawed
- 2 tablespoons grated parmesan cheese
- Vegetable oil, for brushing
- 1 large shallot, minced
- 1 clove garlic, minced
- 1 teaspoon all-purpose flour
- 1/4 cup milk
- Pinch of freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 3 1/2 ounces mild goat cheese, softened
- 2 teaspoons finely grated lemon zest
- 1 tablespoon white wine vinegar
- 2 large eggs, separated
- 1 10 -ounce box frozen chopped spinach, thawed and squeezed dry
- Chopped chives, for garnish
- Preheat the oven to 350 degrees.
- Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan.
- Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan.
- Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.
- Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste.
- Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.
- Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan.
- Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.
- 12 large scallops
- White vinegar
- 12 slices thick-cut bacon
- About 1 cup grainy Dijon mustard
- Canola oil
- Preheat oven to 425 degrees. Preheat grill to medium-high heat.
- Rinse scallops under cold water and pat dry. If necessary, remove the scallop “foot” from the side of the scallop and discard.
- Place 6 skewers in a shallow baking dish. Cover with water and a splash of white vinegar. Set aside.
- Lay bacon on a foil-lined baking sheet in a single layer. Bake until brown but still pliable, about 10–15 minutes. Remove from oven and let cool slightly. Rub mustard all over the scallops. Wrap each scallop with one piece of bacon with the browned side facing in. Thread two bacon-wrapped scallops on each skewer through the bacon to hold it in place.
- Oil the grill with some canola oil, and place the scallops on the hot grill, and cook on all sides until the bacon is crispy and scallops are barely cooked through (about 5-10 minutes).
- 1½ pound shell-on large shrimp
- Kosher salt
- 1 onion, quartered
- ½ bunch fresh flat-leaf parsley
- 1 celery stalk
- 1 bay leaf
- 1 cup dry white wine
- 1 tablespoon black peppercorns
- 2 lemons, halved
- Cocktail sauce and lemon wedges (for serving)
- Using kitchen shears, cut along the length of the backs of shrimp through shells and just deep enough into flesh to expose veins; remove veins.
- Bring a small stockpot of water to a boil and season generously with salt. Add onion, parsley, celery, bay leaf, wine, and peppercorns. Squeeze juice from lemons into pot, then add lemons. Bring to a boil, reduce heat, and simmer 10–15 minutes. Return to a rolling boil. Add shrimp, cover pot, and remove from heat. Let stand just until shrimp are cooked through, about 3 minutes.
- Transfer shrimp to a bowl of ice water with a slotted spoon and let cool. Drain; peel shrimp, leaving tails intact. Serve with cocktail sauce and lemon wedges.
How can your morning get any better? Mac and Cheese and a Bloody Mary. If you have guests over, they'll rave over this combination. And if you don't have guests over but make it in your pajamas and eat and drink in your bed, we won't judge you, because that's pretty badass :)
- 1 pound of pasta
- 1 pound breakfast sausage, removed from casings and crumbled
- 1 large onion, diced
- 1 red pepper, diced
- 1 jalapeno pepper, discard seeds and dice
- 1 teaspoon garlic salt
- 4 tablespoons butter
- 6 tablespoons flour
- 4 cups whole milk
- 2 cups shredded colby jack cheese
- 2 cups pepper jack cheese
- 2 cups sharp cheddar cheese
- salt and pepper to taste
- 4 eggs
- 5 or 6 toasted breakfast biscuits, crumbled (homemade or the from the refrigerated aisle of the grocery store)
- Preheat oven to 375 degrees and bring a large pot of salted water to a boil. Cook pasta to al dente and drain.
- In a large pan, cook sausage, crumbling it with a wooden spoon as it cooks. Once no longer pink, remove it to a bowl with a slotted spoon and set aside.
- Add onion, red pepper, and jalapeno to grease in pan and cook until softened, about 4 to 5 minutes.
- Spoon onion mixture into bowl with sausage.
- Add the butter to the pan and melt over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually whisk in milk. Bring to a boil and simmer for 2 to 3 minutes, until thickened. Turn heat off and add ⅔ of the cheese. Stir until melted. Season to taste with salt and pepper.
- Add pasta, and reserved sausage/onion mixture. Stir until evenly mixed. Pour into a buttered casserole dish or cast iron pan.
- In a medium bowl, whisk the eggs together and then stir in the remaining cheese plus the crumbled biscuits. Pour this mixture on top of the mac and cheese.
- Place in oven for 25 to 30 minutes.
- 1 pound Italian sausage
- 1 medium white onion, peeled and diced
- 3 cloves garlic, minced
- 1 red bell pepper, cored and diced (or 1 jar of roasted red peppers, drained and diced)
- 6 eggs
- 1/3 cup milk
- 1 (20 ounce) bag frozen hash browns, thawed
- 2 cups shredded cheddar or mozzarella cheese
- 1/4 teaspoon freshly-ground black pepper
- (optional topping: thinly sliced green onions)
- Heat oven to 375 degrees F.
- Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest.
- Add the onion and red pepper* to the saute pan, and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes until fragrant. (If using the jarred roasted red peppers, wait to stir them until after the garlic.) Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.
- In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the hashbrown mixture, and stir to combine. Pour the mixture into a 11x7-inch or a 9x9-inch baking dish (a 9x13-inch dish will also work), and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 20 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes and the top of the potatoes begin to slightly brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!
- 8 oz pork sausage
- 4 large eggs
- 4 slices Cheddar cheese
- 4 English muffins, halved
- 4 tablespoons salted butter, softened
- 1 tablespoon pure maple syrup
- Form sausage into 4 patties. Cook in a large, non-stick sprayed skillet over medium-high heat for 3-4 minutes a side, or until golden brown and crisp. Place sausage patties on a paper towel-lined plate to drain the grease.
- Drain fat from skillet then return to stove and turn heat down to medium. Whisk eggs, salt, and pepper in a bowl then pour into the skillet. Cook until top is nearly set but still glossy, then carefully fold eggs over in half. Remove from heat to finish cooking.
- In a small bowl, whisk butter until creamy and smooth. Stir in the maple syrup. Toast the English Muffins.
- To assemble: Spread 1 tablespoon of maple butter on English Muffin, both halves. Place 1 egg on the bottom of a English muffin then top with cooked sausage patty and slice of cheese. Microwave for 20-30 seconds to melt cheese then cap with English muffin top. Continue making other sandwiches. Serve immediately.
These are killer.
- 8 - 10 breakfast sausages
- 8 - 10 slices white or wheat sandwich bread (the soft, fluffy type)
- 2 eggs
- ¼ cup milk
- ¼ teaspoon ground cinnamon
- a splash of vanilla extract
- butter, for greasing the pan
- maple syrup, for serving
- Cook the sausages according to package directions.
- Meanwhile trim the crust from the bread and flatten it out with your hands or a rolling pin.
- In a shallow bowl whisk the eggs, milk, cinnamon and vanilla together.
- Roll each sausage up in a piece of bread and trim the ends off to fit the sausage - or not - it's up to you.
- Heat a clean 10-inch skillet over medium heat and add a pat or two of butter.
- Dunk each roll into the egg, coat completely, let excess drip off and place in the pan.
- When the the bottoms are browned turn with tongs to cook and brown on all sides.
- Serve with maple syrup for dunking.
You need these snacks if you are having guests over. You definitely can't forget about snacks when thinking about the best food to pair with a bloody mary!
- 3 tablespoons rendered bacon fat (from about 6 ounces bacon)
- ½ cup (1 stick) unsalted butter, cut into pieces
- ½ teaspoon hot smoked paprika
- ½ teaspoon finely grated lime zest
- 1 teaspoon flaky sea salt, preferably smoked, plus more
- 1 bunch radishes with greens, scrubbed, tops trimmed to 2 inches
- Heat bacon fat and butter in a small saucepan over low (you only live once, after all) just until butter is melted and combined. Remove from heat and stir in paprika, lime zest, and 1 tsp. salt.
- Let sit, stirring occasionally, until mixture is the consistency of heavy cream (you can place the saucepan in a bowl of ice water and stir to help speed things up if you’re impatient), about 30 minutes.
- Dip radishes one at a time into butter, letting excess drip off; if butter starts to set, very gently rewarm over low heat. Transfer radishes to a serving platter and sprinkle with more salt; reserve any leftover butter for another use.
- 1 white Pullman loaf, unsliced
- 3 tablespoons unsalted butter, melted
- 3 tablespoons Dijon mustard
- 4 ounces thinly sliced Paris ham or prosciutto cotto
- 1½ ounces Gruyère, thinly sliced
- Heat broiler. Okay, now you’re going to cut out the interior of the bread and remove it as one big rectangle of carby goodness without messing up the outside crust. It helps to check the step-by-step photos for this, but trust us, it’s easier than you think!
- Using a bread knife, cut horizontally along top of loaf just below where it starts to dome (if your loaf has a flat top, cut across to remove any crust); set top aside and position bread so cut side is facing up (in other words, you’re looking down at the surface of the exposed inner loaf). Working around perimeter of loaf, cut down parallel to sides and about ¼" from edge; try not to cut all the way through or your toasties will fall through the bottom (sad!).
- Once you’ve gone all the way around, switch to a knife with a pointed tip (either a slicer or a chef’s knife). Insert blade perpendicularly into longer side of loaf about ¼" in from side and ¼" from bottom, but do not push through to crust on opposite side. Slice through bread, cutting parallel to work surface, until you get to the middle of the loaf, then stop. Rotate bread 180° and repeat on opposite side, only cutting to midpoint again. You should be able to lift out the rectangle of bread at this point (if not, retrace all cuts until bread comes loose).
- Cut rectangle of bread filling into ¼"-thick slices. Brush 1 side of slices with melted butter. Transfer buttered side up to a rimmed baking sheet. Broil slices until golden brown and toasted, about 2 minutes; let cool.
- Preheat oven to 400°. Smear untoasted side of half (not all!) of bread slices with mustard, then top with ham and cheese, dividing evenly. Close with remaining bread, toasted side up. Cut each sandwich in half on a diagonal, then tuck sandwiches back into hollowed-out loaf, lining them upright and packing in tightly (you may have an extra sandwich that doesn’t fit, so go ahead and eat it). The tops of the sandwiches should be flush with the top of the loaf...amazing, right? Place dome back on top of bread and wrap loosely in foil (poke the top of foil with your knife for steam to escape).
- Place loaf directly on oven rack and bake until cheese is melted, 25–30 minutes. Remove foil and let loaf stand uncovered for a few minutes to cool, then serve.
- 1 cup mayonnaise
- 1 teaspoon adobo sauce from canned chipotles in adobo
- 1 teaspoon gochujang (Korean hot pepper paste)
- ¼ teaspoon hot smoked Spanish paprika (optional)
- Kosher salt and freshly ground black pepper
- 3 medium russet potatoes (about 2 lb.), scrubbed
- 2 scallions, chopped
- ½ cup seasoned Italian breadcrumbs
- ¼ cup heavy cream
- 1 tablespoon sour cream or plain yogurt
- 1 tablespoon unsalted butter, room temperature
- ½ teaspoon granulated garlic
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons kosher salt, plus more
- 2 tablespoons grated Parmesan, plus more
- 2 large eggs, beaten to blend
- Vegetable oil (for frying; about 3 cups)
Combine mayonnaise, adobo sauce, gochujang, and paprika, if using, in a small bowl; season with salt and pepper.
- Preheat oven to 400°. Prick potatoes all over with a fork and bake directly on oven rack until very soft when squeezed, 60–75 minutes. Let cool slightly.
- Cut potatoes in half and scoop flesh into a medium bowl; discard skins. Mash, then mix in scallions, breadcrumbs, cream, sour cream, butter, granulated garlic, pepper, 2 tsp. salt, and 2 Tbsp. Parmesan. Mix in eggs just until combined. Roll 1-tablespoon portions of potato mixture into balls.
- Pour oil into a medium skillet to a depth of ½" and heat over medium heat until bubbles form immediately when a little potato mixture is added. Working in batches, fry tots until deep golden brown, about 3 minutes per side. Drain on paper towels; season with salt. Serve with spicy mayonnaise.
I mean, just this name is cute enough. Yes- I just said cute. Cutely delicious.
- ½ cup fig jam
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon red wine vinegar
- Kosher salt
- 12 slices white sandwich bread
- 8 oz. sharp white cheddar, grated
- 3 tablespoons unsalted butter, room temperature
- Preheat oven to 250°. Mix jam, red pepper flakes, and vinegar in a small bowl; season with salt. Set half of spicy fig jam aside.
- Spread 6 slices of bread with remaining spicy fig jam and top with cheddar and remaining 6 slices of bread. Spread outside of sandwiches with butter. Heat a large skillet over medium heat. Working in 2 batches, cook sandwiches, pressing down firmly, until golden brown and cheese is melted, about 1 minute per side. Transfer to a wire rack set inside a baking sheet and keep warm in oven until ready to serve.
- Cut each sandwich into 4 triangles and serve with reserved spicy fig jam for dipping.
Each recipe here are some of the best foods to pair with a bloody mary.
Some take longer than others, but if done right, these will be gone in a second. Each one pairs well with the flavors and tastes of a bloody mary. If there are alterations you can think of, try them out! These are a baseline for you to express yourself and impress your guests even more! Inspire yourself and others to take the game to the next level, we know you’re capable.