Bloody marys really depend on personal taste, but here's a recipe that's been pretty well received:
- Few sprigs of parsley and basil, smashed up real good. Pick other herbs if you prefer.
- Olive juice, pepper, tabasco, worcestershire to taste
- tomato juice and vodka (2:1 or 3:1 your preference)
- Shake shake shake shake shake
- Use a very fine strainer to catch the herb bits and whatnot, strain into a glass with ice
- Garnish with celery and olives
Bloody marys are basically tomato soup with vodka in it. For a promotional event, this one guy just cooked a huge batch of tomato soup (it had meat and stuff in it), chilled it over night, and served it after stirring some vodka in.
It's common knowledge that all pro bartenders spit in vodka martinis. No tolerance for that kinda peasant, unlearned foolishness.
ETA - This other bar I knew had a buffet-style bloody mary thing too, which was pretty cool. You could build your own.