Chesapeake Bloody Mary

This month’s cocktail comes courtesy of Chincoteague food blogger Laura Davis (, who put a Chesapeake twist on this classic, perfect for a 50th Anniversary CBM brunch. She says: “The sweet crab meat sits perfectly perched on top of the savory Bloody Mary. It can be enjoyed before the cocktail, or let to steep in the tomato juice and absorb the delicious tomato flavor. With the addition of the crab, it’s really almost a meal as well.”


  • 1 cup tomato juice
  • 1/3 cup vodka or gin
  • 1 tsp Worcestershire sauce
  • 1/2 lemon, juiced
  • 1/2 tsp Old Bay or J.O. Spice No. 2
  • few dashes hot sauce
  • 2 celery stalks
  • lemon wedges
  • dilly beans or pickled okra
  • 1/4 cup jumbo lump crabmeat
  • ice

Fill two tall glasses with ice. Set aside.

Combine tomato juice, vodka or gin, Worcestershire sauce, lemon juice, crab spice, and hot sauce in a carafe. Stir or swirl to combine. Pour into ice-filled glasses.

Garnish drinks with a stalk of celery, a lemon wedge, a few dilly beans or pickled okra, and a small handful of the crabmeat right on top.

Sprinkle with additional J.O. Spice or Old Bay, if desired.