Bloody Maria Cocktail Recipe
A bold and savory twist on the classic Bloody Mary, the Bloody Maria swaps vodka for tequila to deliver a spicy, earthy flavor that pairs perfectly with brunch. Customizable with heat, garnishes, and briny add-ins, it's a cocktail that invites creativity with every pour.
Equipment
- Cocktail shaker or mason jar with lid
- Jigger
- Highball glass
- Bar spoon or stirring stick
- Strainer
- Small plate for rimming
- Knife and cutting board
- Toothpicks or cocktail skewers
Ingredients
- 2 oz blanco tequila or reposado/añejo for a richer flavor
- 4 –5 oz tomato juice
- 1/2 oz lemon juice or lime juice
- 3 –5 dashes Worcestershire sauce
- 2 –3 dashes hot sauce like Tabasco
- 1/4 tsp prepared horseradish
- Pinch black pepper
- Pinch celery salt
- Pinch smoked paprika
- Ice cubes
- Lime wedge for rimming
- Celery salt or tajin for rim
- Garnishes optional: celery stalk, lemon or lime wedge, olives, pickle spear, bacon strip, pepperoncini, cherry tomatoes, cheese cubes, cucumber spear
Instructions
- Rim a highball glass with lime, then dip in celery salt or tajin.
- Fill the glass with fresh ice.
- In a cocktail shaker, combine:
- 2 oz blanco tequila
- 4–5 oz tomato juice
- 1/2 oz lemon juice
- 3–5 dashes Worcestershire sauce
- 2–3 dashes hot sauce
- 1/4 tsp horseradish
- A pinch each of black pepper, celery salt, and smoked paprika
- Add ice to the shaker and shake well for about 15 seconds.
- Strain the mixture into the prepared highball glass over ice.
- Stir gently if needed.
- Garnish with your choice of celery stalk, pickles, olives, bacon, or other fun brunch toppers.