Cool. Bold. A little bit dangerous.
Most cocktails are made to be sipped. A Frozen Bloody Mary is made to be experienced. It’s the unexpected twist on the brunch classic you didn’t know you needed—until now. Cold, punchy, and refreshingly savory, this frozen version is part cocktail, part culinary event, and all-in on flavor.
At Stu’s, we’re obsessed with rethinking rituals. The Bloody Mary has long been a brunch staple, a hangover cure, and a spicy indulgence. But what if we flipped the format? What if we made it spoonable, slushy, and ice-cold—without compromising on the bold, complex flavor that defines a proper Bloody?
Let’s just say: it works. This Frozen Bloody Mary isn’t just a novelty. It’s craveable. It’s memorable. And it’s the kind of thing that turns a lazy afternoon into an occasion.
And of course, it all starts with Stu’s This Is Bloody Mary.
Because if you’re going to freeze a Bloody Mary, you’d better start with one worth preserving.
Frozen Bloody Mary Ingredients:
- 3 oz of your favorite vodka
- Red juicy tomatoes (about 8 medium)
- 1/4 cup shredded fresh basil leaves
- 1 oz Stu’s Bloody Mary Mix
- 1/2 teaspoon coarse kosher salt
- Finely chopped small celery leaves
- 6 whole celery leaves (garnish)
- Tomato juice (purchased or homemade)
Frozen Bloody Mary Directions:
- Blend it up: In a food processor, combine tomatoes, basil, Stu’s, salt, and chopped celery leaves. Blend until smooth. Add tomato juice slowly to reach your desired consistency. (Think: spoonable but not soupy.)
- Freeze the flavor: Pour your Bloody Mary base into a shallow dish (something like 11×7″ works). Freeze for an hour, stirring occasionally as it begins to set.
- Let it crystallize: Continue freezing undisturbed until solid—about 2 more hours. You’re looking for a firm, icy texture.
- Scrape the magic: Remove from the freezer and let sit for 20–30 minutes. Then take a fork and scrape the mixture into delicate frozen flakes.
- Serve with spirit: Divide your frozen base into 6 cocktail glasses. Pour ½ oz of vodka over each. Garnish with a celery leaf or basil sprig. Sip, savor, repeat.
Shortcut Hack (We won’t tell…)
If you’re short on time or just want to skip the freezing step, here’s your shortcut:
Freeze your tomatoes the night before.
Then blend them straight from frozen with the rest of your ingredients. You’ll still get that icy texture and bold flavor—minus the wait.
When to Serve It
This isn’t just a summer drink. It’s a statement. The Frozen Bloody Mary works anywhere you want to impress or cool down in style:
- Brunch, elevated – Serve this alongside smoked salmon or avocado toast and watch people lose their minds.
- Dinner parties – A refreshing amuse-bouche or palate cleanser with a kick.
- Holiday gatherings – Swap mulled wine for this icy red stunner and be the rebel of the season.
- Poolside hangs – Perfect for lounging, floating, or just pretending you’re somewhere tropical.
Why It Works
What makes this recipe so special isn’t just the format—it’s the foundation. Most Bloody Mary mixes are already diluted and full of filler. But Stu’s This Is Bloody Mary is a concentrate. That means it packs all the essential flavor elements—acidity, umami, spice—into every ounce, giving you more flexibility and control over your final drink.
You can dial it up. You can keep it classic. And in a frozen cocktail where every flavor has to fight through the cold, that intensity is exactly what you want.
Stu’s. This Is Bloody Mary. Even Frozen.
If you make this, tag us. We want to see how you elevate your ritual.
Recipe Card:
