This Halloween Bloody Mary cocktail has all the classic flavors of a bloody Mary but with a spooky twist! It is served with simple-to-make, scary mozzarella, and olive "eyeballs". They are perfect for a creepy-themed brunch or Halloween party. Call it a Bloody Scary, or Scary Mary, either way, you'd be ghool-ish not to try it!
So if eye'm being honest, my husband is the cocktail maker in the family. Sometimes I say to myself, why do eye even bother? My drinks always come out eyepalling. Eye and large, you will want to make this cocktail for Halloween. Eye insist!
Ok, enough eye puns- I swear. I'm just so excited to share this cocktail with you. It's perfect for all the spooky Halloween lovers out there.
It starts with a classic homemade bloody Mary mix consisting of tomato juice, Worcestershire sauce, horseradish, hot sauce, and a little dill pickle juice. Next, it's garnished with mozzarella and olive eyeballs, and for a devilish touch, I love adding a little "blood" made of ketchup or Tabasco sauce. Cheers! Or should I say "Fears"?
Why you will love this Halloween bloody Mary cocktail
- It's fun to make
- Perfect for Halloween or themed parties
- It's a fun cocktail to serve at a spooky or quirky-themed brunch
- Kids will enjoy making the eyeballs
- Can be made without alcohol
- The eyeball garnish can be turned into a fun appetizer
Here is what you will need to make these Halloween bloody Marys (AKA: Bloody Scary)
- Tomato juice- Like V8.
- Tabasco sauce- For a little spice.
- Horseradish- Look for prepared horseradish, not creamed or horseradish sauce. Try to use some of the juice so you don't have too much horseradish floating in the cocktail.
- Celery salt- Can substitute regular salt.
- Worcestershire sauce
- Dill pickle juice
- Mozzarella pearls- These are small mozzarella balls, and can be found in the cheese section of your grocery store. Look for them packed in water.
- Olives- You can use Spanish pimento olives to have a creepier look, but pitted black olives will also work.
- Celery for serving
See the recipe card for quantities.
To make these "Scary Mary" mozzarella and olive eyeballs, you will need a melon baller or small teaspoon, and cocktail picks or skewers for serving.
Step by step
Below is a quick visual on how to make these spooky Halloween bloody Mary eyeballs.
Gather your ingredients. You will need mozzarella balls or "pearls" and Spanish green olives or black olives. Remove the mozzarella from the package and pat dry with a paper towel. Begin by slicing the olives thin.
Next, using a melon baller or a small measuring teaspoon, scoop out a small hole in the mozzarella. The size will depend on your olives and the size of your cheese.
Next, take the sliced olive and wedge it into the hole in the mozzarella to make the "eyeball". You may need to do some trimming if it doesn't fit.
With a cocktail pick or skewer, gently pierce the "eyeballs" through the center, just below the olive slice. Use 2-3 balls per cocktail.
To ensure the olives stay put in the mozzarella, look for smaller olives. I used a ¼ teaspoon to carve out the perfect hole.
Substitutions and variations
- Store-bought bloody Mary mix- If you don't want to make your own bloody Mary mix, feel free to use your favorite store-bought version.
- Vodka- In place of the vodka, try using tequila or mezcal.
- Virgin- Make it virgin and leave out the alcohol.
- Siracha- Use siracha in place of Tobasco.
- Bacon-Swap out traditional celery, and garnish the cocktail with some candied bacon.
- Babybel- Swap out the mozzarella for another small cheese such as Babybel, which is essentially a tiny version of Edam cheese.
Homemade bloody Mary mix can be stored in the refrigerator for about 5 to 7 days. If you are using store-bought mix, check the packaging for storage and shelf life.
You can prepare the mozzarella balls in advance. Once prepared, they can be covered and stored in the fridge. Eat within 3 days for the best flavor.
Bloody Marys should be served cold.
The best alcohol to use for bloody Marys is vodka. Vodka has a neutral taste and won't compete with its complex flavor. Not a fan of vodka? Try using bourbon, tequila, or mezcal.
🍳Did you make this recipe? I would love to hear about it! Please leave a recipe rating with comment right below the recipe card. If you snapped a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
Halloween Bloody Mary (Bloody Scary)
- melon baller or small teaspoon
- cocktail picks or skewers
- 3 cups (24 ounces) tomato juice
- 3 teaspoon Worcestershire sauce
- 4 teaspoon Tabasco sauce
- ¼ cup (2 ounces) dill pickle juice from a jar of pickles
- 3 teaspoon prepared horseradish
- ¾ teaspoon celery salt
- 12 fresh mozzarella pearls (balls) from an 8 ounce container
- 6 pitted pimento-stuffed olives or black olives
- celery for garnish
- In a large pitcher, combine the tomato juice, Worcestershire, Tabasco, pickle juice, horseradish, and celery salt. Whisk well to combine.3 cups (24 ounces) tomato juice, 3 teaspoon Worcestershire sauce, 4 teaspoon Tabasco sauce, ¼ cup (2 ounces) dill pickle juice, 3 teaspoon prepared horseradish, ¾ teaspoon celery salt
- When ready to serve, fill a tall glass with ice. Add 3 parts bloody Mary mix to 1 part vodka (for example: 6 ounces mix and 2 ounces vodka). This is a suggested serving, however, you can adjust it to your preference.vodka, ice
- Garnish with a rib of celery and 2-3 "eyeballs" on a cocktail skewer or pick.celery for garnish
- Slice the olives thin, making sure the pimento is still inside. Using a melon baller or small spoon, scoop a small hole out of each mozzarella ball.12 fresh mozzarella pearls (balls), 6 pitted pimento-stuffed olives or black olives
- Wedge the olive slices into the mozzarella holes. If they don't fit, use a small knife to trim around the edges. When ready to serve, take a long cocktail pick or skewer, and place 3 olive eyeballs on it, being careful not to knock the olive out. You may sacrifice one or two before you get them right. No worries, just eat them as an appetizer- I won't tell!
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.