Bloody Mary Mix with Korean-Spiced Cream Cheese Olives

Chef Stephanie Izard shares her Bloody Mary mix recipe, perfect for serving at brunch or any time of the week! To make an individual drink, add 1/2 cup Bloody Mary cup with 2 ounces vodka to a glass over ice. Make it non-alcoholic by swapping out the vodka for 2 tablespoons water. Serve with olive skewers, and enjoy!

Bloody Mary Mix with Korean-Spiced Cream Cheese Olives
Serves 10


For Bloody Mary mix:
1 (46 ounce) can tomato juice
1/3 cup chipotle hot sauce
1/3 cup This Little Goat Went to Korea sauce
1/4 cup Worcestershire
1 tablespoon white miso paste
3 tablespoons pickled red onion liquid (which you can purchase on Amazon)
2 1/2 teaspoons sea salt
1 1/2 teaspoons garlic powder
1 teaspoon masala spice or This Little Goat Went to India spice mix
1 teaspoon freshly ground black pepper

For Korean-spiced cream cheese olives:
1 (8 ounce) package cream cheese, softened
1 1/4 tablespoons This Little Goat Went to Korea sauce
30 pitted green olives


1. Make the Bloody Mary mix: In a large pitcher or jar, whisk together all ingredients.

2. Make the olives: In a medium bowl, whip the cream cheese and Korea sauce together until well combined. Place cream cheese mixture into a piping bag, and fill each olive. Add three filled olives to a toothpick to serve.

Get more delicious recipes by heading to Pickler & Ben’s Recipe Archive! And pre-order Stephanie Izard’s new cookbook Gather & Graze: 120 Favorite Recipes for Tasty Good Times on Amazon.