The Bloody Mary only works when you make it in quantity and not at all when making one at a time. Luckily it is basically the base for a gazpacho and will keep in the fridge thanks to the booze for a bit. Kingsley Amis wrote down the best recipe I have ever tasted. It sounds like it will be bland but I promise you it is not. I have added black pepper whereas he, I am sure, just forgot to add it in his recipe.
The Bloody Mary
In a medium sized container:
375 ml (Half a bottle) Vodka
60 ml Orange Juice
60 ml Lemon Juice
15 ml Lea & Perrins Worcestershire Sauce (a touch more will not hurt here)
2 tablespoons Ketchup
1 teaspoon Celery salt
A few good grinds of fresh black pepper
Mix all of this together so that the ketchup emulsifies and the salt and pepper is not lumpy.
In a large vessel:
A touch less than a liter (~950 ml) of plain tomato juice out of a can. No additives. From concentrate is okay.
Add the vodka, ketchup, salt, pepper, juice mix from above.
Stir all with ice to chill and dilute slightly.
Remove ice by pouring through a colander into a glass pitcher (this is tough with shaky hands).
Drink in small stemmed wine glasses without ice.
Top off regularly and drink often for enjoyment not recuperation!