Chicago-Style Bloody Mary (Bear Down Bloody Mary)

This Chicago-style Bloody Mary takes the classic brunch cocktail and gives it a serious hometown upgrade. It's built on giardiniera-infused vodka and real beef au jus, so every sip tastes like an Italian beef sandwich met a jar of giardiniera at a Bears tailgate. It comes together in one glass, and it's the drink your next game day or brunch spread has been missing.

A Chicago-style Bloody Mary swaps a plain vodka base for giardiniera-infused vodka and adds beef au jus alongside tomato juice and fresh lime juice, giving the classic brunch cocktail an Italian beef flavor and a spicy Chicago kick. This recipe is for anyone hosting a tailgate, game day watch party, or brunch who wants a Bloody Mary with real hometown flavor instead of another bottled mix. It includes the homemade giardiniera vodka method, a big-batch version for 8 to 10, garnish ideas straight off a Chicago bar cart, and substitutions if you're short on time.

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You'll love this Chicago-Style Bloody Mary

It's a full Chicago food tour in one glass. Between the giardiniera vodka and the beef au jus, this drink pulls flavor straight from an Italian beef sandwich and a jar of giardiniera, two things Chicago does better than anywhere else.

It's built for a crowd. Whether it's a Bears tailgate, a game day watch party, or a big brunch, this recipe scales up into a pitcher with almost no extra work.

It's more flavorful than a bottled mix. Giardiniera-infused vodka and real au jus bring a savory, spicy depth that a jar of Bloody Mary mix just can't match.

Ingredients

Giardiniera-Infused Vodka. This is what sets a Chicago-style Bloody Mary apart from every other version. A clean, neutral vodka steeped with Chicago-style giardiniera for 24 to 48 hours picks up real heat and brine, and it's worth making ahead of time. For the full method, I walk through it step by step in my giardiniera martini recipe.

Beef Au Jus. Au jus gives this drink its Italian beef flavor and Chicago identity. A jarred or bouillon-based au jus works great here, or use the strained drippings if you happen to have a roast in the oven.

Bloody Mary Mix. This is the base of any good Bloody Mary. Reach for a good quality, thick Bloody Mary mix rather than a thin one, since it holds up better against the au jus and vodka. I personally love the V8 cans!

Sport Pepper Brine. I love adding just a bit of heat to my Bloody Mary, and what's more Chicago than a little hit of sport peppers!?

How to make a Chicago-Style Bloody Mary

1. Rim a tall glass with celery salt, then fill it with ice.
2. In a shaker or a second glass, combine the giardiniera-infused vodka, beef au jus, Bloody Mary mix, and sport pepper brine.
3. Give it a quick shake with ice.
4. Pour over fresh ice, garnish, and serve right away.

Chicago-Style Bloody Mary substitutions and variations

Plain Vodka. If you haven't had time to infuse your vodka, use plain vodka and stir in a spoonful of giardiniera brine straight from the jar. You'll still get most of that signature flavor.

Splash of Hot Pepper Brine. For extra heat, add a splash of brine from a jar of Chicago-style sport peppers. It's the same move that gives a Chicago-style hot dog its kick.

Garnish ideas for a Chicago-Style Bloody Mary

• A mini Italian beef slider on a pick
• A skewer of giardiniera, mozzarella, and salami
• A celery stalk
• A Chicago-style sport pepper or two

How to make a big batch of this Chicago-Style Bloody Mary

This recipe scales up easily, which makes it a great pick for a tailgate or a brunch crowd. Here's how to make it for 8 to 10 people.

In a large pitcher, combine 1 ½ cups giardiniera-infused vodka, 1 cup beef au jus, 4 cups tomato juice, and ½ cup fresh lime juice. Stir well and keep it chilled until you're ready to serve.

Rim each glass with celery salt and fill with ice before pouring. Add garnishes glass by glass right before serving so they stay fresh and don't get soggy sitting in the pitcher.

FAQs

What makes a Bloody Mary "Chicago-style"?

A Chicago-style Bloody Mary is built with giardiniera-infused vodka and beef au jus, pulling flavor straight from an Italian beef sandwich. It's usually loaded up with Chicago bar garnishes like giardiniera, sport peppers, and a slider on the side.

What is giardiniera?

Giardiniera is a spicy Italian-American relish of pickled vegetables, usually peppers, celery, and carrots, packed in oil. It's a Chicago staple found on Italian beef sandwiches, hot dogs, and pizza all over the city.

Can I use store-bought au jus?

Yes, a jarred or bouillon-based au jus works perfectly well in this recipe. If you happen to have leftover drippings from a roast, those work great too and add even more depth.

How long does giardiniera-infused vodka keep?

Once you've strained out the vegetables, giardiniera-infused vodka keeps well in the freezer for several weeks. I like to make a batch at the start of football season so it's ready whenever I need it.

Can I make this ahead of time for a tailgate?

Yes, you can mix the vodka, au jus, tomato juice, and lime juice ahead and keep it chilled in a pitcher or jug. Just add the ice and garnishes right before serving.

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Want more tailgating recipes?

• Dill Pickle Bloody Mary
• Bloody Mary Martini
• Bourbon Bloody Mary
• Easy Dips for Tailgating
• The Best Tailgating Foods (Without a Grill)