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BEST Bloody Maria

Bloody Maria
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Swap out the vodka in a Bloody Mary for tequila, and you’ve got the Bloody Maria! This simple change makes for a Mexican style spin on the drink.

Ingredients

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  • 2 cups tomato juice, chilled
  • 1/4 cup fresh lemon juice
  • 2 teaspoons Worcestershire sauce (vegan as desired)
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon Mexican hot sauce (like Cholula)
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon black pepper
  • 1 cup (8 ounces) tequila, chilled
  • Ice, for serving (try clear ice!)
  • For the rim: Old Bay seasoning (purchased or homemade) or chili powder, kosher salt
  • For the garnish: celery stalk, lime wedge, pickled pepper or jalapeno, cocktail onion (use cocktail picks if desired)

Instructions

  1. If time allows, chill the tomato juice and tequila. Shake the tomato juice before pouring.
  2. In a large cocktail shaker, combine the tomato juice, lemon juice, Worcestershire sauce, horseradish, hot sauce, celery salt and black pepper. Shake well to combine (without ice). Strain into a quart mason jar or small pitcher.
  3. Optional: If time, chill at least 1 hour or overnight for the best flavor. (Or, make ahead and store up to 1 week.) But you also can serve right away!
  4. To serve, on a plate place a mixture of roughly half kosher salt and half Old Bay seasoning (or chili powder). Cut a notch in a lime wedge, then run it around the rim of a glass. Dip the edge of the rim into a plate of salt.
  5. To each glass, add 2 ounces (1/4 cup) of tequila and 1/2 cup of Bloody Maria mix and stir gently to combine. Fill the glass with ice and add the garnishes. Squeeze in the lime wedge before serving.

Find it online: https://www.acouplecooks.com/bloody-maria/