The Bloody Mary is a unique drink in that although it is reasonably simple to make, it is a challenge to do well. Without a doubt, just mixing vodka with tomato juice would make for a decidedly bland cocktail. As a matter of fact, instead of tomato juice, I prefer to use V8, as the blend of tomato, carrot, beet, celery, spinach, watercress, parsley and lettuce juices makes for a more flavorful drink. You might also be able to find pre-fabricated Bloody Mary Mixers at your local supermarket. But however well-composed the formula may be, using a store-bought mixer would take the fun and challenge out of making a Bloody Mary by robbing you of the chance to perfect your own concoction.
Of course, what truly makes a Bloody Mary are the seasonings. It would not be unwelcome to use dashes of onion, garlic, pepper, chile sauce, lemon juice, horseradish, Worcestershire sauce and/or even powdered fish stock in your Bloody Mary. You could even let the mixer sit for a day or two to give the flavors a chance to intermingle. Just give the homemade mixer a stir when it comes time to make the Bloody Marys.