Have you ever heard of a Bloody Maria Cocktail? It’s Mary’s south of the border cousin. Really, it’s a Bloody Mary but made with tequila rather than vodka. A fun twist to the classic brunch beverage.
You may be wondering why the big deal between using vodka and tequila. Vodka is a neutral grain, it has no real flavor. That’s also why you see so many flavored vodkas, it will take on the flavor of what’s around it.
Tequila, on the other hand, has a much more distinct flavor and does not get lost among the spices in the cocktail.
When I host gatherings, I love the element of surprise. People would expect a Bloody Mary at a brunch but serving Bloody Maria’s will keep them talking about your party for a long time.
- 2 ounces good silver tequila
- 7 ounces tomato juice
- 1⁄2 ounce fresh lemon juice
- 4 dashes Worcestershire sauce
- 2 dashes Tabasco sauce, or more to taste
- 1⁄2 tablespoon prepared horseradish, to taste
- 1 pinch celery salt
- 1 pinch ground black pepper
- Add all the ingredients to a cocktail shaker and fill with ice.
- Shake to mix then strain into a highball glass filled with ice.
- Garnish with a lime wedge and a lemon wedge. Serve.
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Bloody Mary Recipes
- Bloody Maria Cocktail by Family Around the Table
- Bloody Mary Stuffed Celery by That Recipe
- Bloody Mary Wings by A Kitchen Hoor’s Adventures
- Wasabi Mary by Karen’s Kitchen Stories