What to Serve with Bloody Marys

A Bloody Mary is bold, savory, briny, and spicy. The food next to it should be able to keep up. That means pairing with dishes that complement the tomato-forward flavor profile rather than fighting it. Think salty with tangy, crispy with smooth, spicy with cool.

If you're building a full Bloody Mary bar, the food spread becomes part of the experience. It turns a drink into an event. The recipes below cover everything from shareable appetizers to refined bites that earn a seat next to the most flavorful cocktail on the table.

Need the drink itself? Start with our Bloody Mary concentrate and build from there. For full brunch menu planning, we have a separate guide.

Appetizers That Go with Bloody Marys

Swedish Meatballs

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Dampen your hands and 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.
4. 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.
5. Heat about 1 1/2 inches vegetable oil in a large saucepan over medium-high heat until a deep-fry thermometer registers 325°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.
6. 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.

Mozzarella Sticks

Mozzarella cheese is a classic pair with tomatoes, herbs, and spicy meats, all flavors you'll find in a good Bloody Mary. These work at any hour.

Ingredients

• 8 ounces mozzarella cheese
• 1/2 cup all-purpose flour
• 1 large egg
• 1/2 cup seasoned dry bread crumbs

Directions

1. Cut the cheese into 8 sticks (3 1/2 x 1/2 x 1/2 inches).
2. Dredge lightly in flour, shaking off the excess.
3. Dip in beaten egg, coating completely, then roll in breadcrumbs to coat.
4. Freeze for 15 minutes on a plate.
5. Heat a deep fryer or heavy pot to 365°F with 3 inches of oil.
6. Fry in 2 batches until golden brown, about 1 minute.
7. Drain on paper towels and serve with hot marinara sauce.

Toasted Ravioli

Ingredients

• 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

Directions

1. Whisk the eggs and milk in a shallow dish. Mix the breadcrumbs, parsley, rosemary, and 1/2 teaspoon each salt and pepper in another shallow dish.
2. Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to a baking sheet and freeze until hard, about 15 minutes.
3. Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350°F. Fry 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.

Red Pepper Hummus with Toasted Pita

Ingredients

• 4 whole-wheat pita pockets, cut into triangles
• Cooking spray
• Garlic salt
• 1 (15-ounce) can chickpeas, drained
• 1 cup sautéed 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

Directions

1. Preheat oven to 400°F.
2. 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.
3. Rinse and drain the chickpeas. Place 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.

Elevated Food Pairings

Spinach and Goat Cheese Tartlets

The tangy goat cheese and earthy spinach play off the savory, spiced profile of a Bloody Mary without competing for attention.

Ingredients

• 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
• 5 ounces frozen spinach, thawed and squeezed dry
• 2 ounces goat cheese, crumbled

Directions

1. Preheat oven to 375°F. Melt 2 tablespoons butter. Layer the phyllo sheets, brushing each with melted butter and sprinkling with parmesan. Cut into 12 squares and press into a mini muffin tin. Bake until golden, about 8 minutes.
2. Heat remaining butter and oil in a skillet over medium heat. Sauté shallot and garlic until soft, 2 minutes. Stir in flour, then milk and nutmeg. Season with salt and pepper. Add spinach and cook until heated through. Remove from heat and stir in goat cheese.
3. Spoon filling into phyllo cups. Serve warm.

Bacon-Wrapped Scallops

Smoky bacon and sweet, briny scallops are a natural match for the tomato and horseradish in a Bloody Mary. If you're serving these alongside a drink made with our Smoked Jalapeño concentrate, the smokiness ties everything together.

Ingredients

• 12 large sea scallops
• 6 slices bacon, cut in half
• 2 tablespoons olive oil
• Salt and pepper
• Toothpicks

Directions

1. Pat scallops dry and season with salt and pepper.
2. Wrap each scallop with a half slice of bacon and secure with a toothpick.
3. Heat olive oil in a skillet over medium-high heat. Sear scallops 2 to 3 minutes per side until bacon is crispy and scallops are opaque.
4. Serve immediately.

Deviled Eggs

A brunch classic that pairs perfectly with Bloody Marys. For a version that uses Bloody Mary seasoning in the filling, see our Bloody Mary deviled eggs recipe.

Ingredients

• 12 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon pickle relish
• Salt and pepper
• Paprika for garnish

Directions

1. Slice eggs in half lengthwise. Remove yolks and place in a bowl.
2. Mash yolks with mayonnaise, mustard, and relish. Season with salt and pepper.
3. Pipe or spoon filling back into egg white halves.
4. Sprinkle with paprika. Serve chilled.

Easy Finger Food

Not everything needs to be complicated. These work for casual gatherings where you want food on the table fast.

Charcuterie board: Cured meats, aged cheeses, olives, pickled vegetables, and crackers. The salt and fat in charcuterie complement the acidity in a Bloody Mary perfectly. Add a small bowl of rim salt on the board for guests to dip crackers or vegetables.

Shrimp cocktail: Classic for a reason. The cocktail sauce shares the same tomato-horseradish DNA as a Bloody Mary.

Sliders: Small burgers with pickles and sharp cheese. If you're using our Bloody Mary concentrate for cooking, mix a tablespoon into the ground beef before forming patties.

Pigs in a blanket: Simple, crowd-pleasing, and salty enough to hold up next to a spicy drink.

Jalapeño poppers: Cream cheese-stuffed jalapeños, breaded and fried or baked. The heat echoes the spice in the cocktail.

Putting the Spread Together

If you're hosting, the food should feel like part of the same experience as the drinks. A Bloody Mary bar with a well-thought-out food table turns brunch into something people remember.

A few tips:

Serve food that can sit out. Appetizers and finger food work better than plated meals because people graze at their own pace during a Bloody Mary brunch.

Mix temperatures. Room temperature charcuterie alongside hot meatballs or bacon-wrapped scallops keeps the table interesting.

Use the drink as a flavor guide. If your Bloody Mary has smoke and heat (like our Smoked Jalapeño or Jamaican Jerk concentrates), lean into bold, savory food. If it's classic and clean, lighter pairings like shrimp cocktail and deviled eggs work.

For more hosting inspiration, explore our Hosting & Kits guide or browse dinner party themes. Our kits include concentrates, rim salts, and ghost pepper serum to build a complete Bloody Mary experience.