Bloody Maria
The Bloody Maria is a south-of-the-border reimagining of the famous Bloody Mary. By swapping vodka for tequila it adds warmth, depth, and a hint of earthiness that perfectly complements tomato juice and spice.
It’s especially popular as a brunch cocktail, sitting somewhere between the Michelada and the Tommy’s Margarita in flavour – refreshing, spicy, and full of character.
- Prep Time:
- Total Time:
- Servings: 1
- Type: Cocktail
- Units: 1.9
Equipment
- Highball glass
Ingredients
- 50 ml tequila (blanco or reposado)
- 100 ml tomato juice
- 15 ml fresh lemon or lime juice
- 2 dashes Worcestershire sauce
- 2 dashes hot sauce (e.g. Tabasco)
- Pinch of salt and pepper
- Ice cubes
- Celery stick, lime wedge, and olive, for garnish
Instructions
- Fill a shaker with ice and add all the ingredients
- Roll the mix gently between two shakers (do not shake hard) to blend without foaming.
- Strain into a tall glass filled with ice
- Garnish with a celery stick, lime wedge, and olive
FAQ
What’s the difference between a Bloody Maria and a Bloody Mary?
The Bloody Mary uses vodka, while the Bloody Maria swaps it for tequila, giving a bolder, slightly smoky flavour that pairs beautifully with citrus and spice.
Can I make a Bloody Maria with mezcal?
Yes, mezcal adds a smoky twist and turns it into a more adventurous version, similar in spirit to the Oaxaca Old Fashioned.
What’s the best time to serve a Bloody Maria?
It’s a classic brunch or hangover drink, just like the Irish Coffee or Mimosa. The tomato base makes it savoury and refreshing.
How spicy should a Bloody Maria be?
That’s entirely up to taste – start mild and adjust with hot sauce or chili salt. For another spicy cocktail, try the Michelada.
What food pairs well with a Bloody Maria?
It complements Mexican breakfast dishes like huevos rancheros or tacos, just as the Pimm’s Cup pairs well with light summer meals.