This Mexican Bloody Maria cocktail is made with tequila and lime juice for a fun twist on the classic Bloody Mary.
Meet my new favorite brunch drink, the Mexican Bloody Maria!
It’s like a Bloody Mary in that it’s made with tomato juice, Worcestershire sauce, hot sauce and spices, but instead of using vodka, I used my personal favorite liquor – tequila!
The tequila adds a nice little kick to this already punchy drink, and gives the cocktail a nice Mexican twist, which you know I love. 😉
After making the base for this Bloody Maria over 4 times, I finally settled on the perfect mix of sauces and spices.
One ingredient that you may notice is missing is horseradish. I tried adding it in different amounts, but I just did not like the taste of it in my Bloody Maria. No matter how little I added, it was still too strong for my liking. So I decided to leave it out and the final result was perfect.
If you like horseradish, I recommend making the recipe as it’s written, tasting it, and then adding in a touch of horseradish if you think it’s missing something. Totally personal preference.
Last but not least, let’s not forget about all the garnishes! They’re my favorite part of a bloody cocktail.
Here are some of my favorite Mexican Bloody Maria garnishes.
- celery stalks
- pickle spears (my favorite – the salty pickle juice pairs perfectly with this spicy cocktail)
- cheese cubes
- cooked shrimp
- even little grilled cheese sandwich squares!
Whether you get a little fancy or go the classic route, the garnishes make all the difference so don’t forget to add them to your drink!
- 4 ounces tomato juice (about a 1/2 cup)
- 1.5 ounces tequila blanco (or vodka to make it a regular bloody mary)
- 1/4 lemon, divided into 2 wedges – 1 for garnish, 1 for juice
- 1/4 lime, divided into 2 wedges – 1 for garnish, 1 for juice
- 1/2 teaspoon Worcestershire sauce (about 4 dashes)
- 1/4 teaspoon Tabasco sauce
- 1 pinch celery salt
- 1 pinch smoked paprika
- 1 pinch black pepper
- For garnish: olives, pickle spears, peperoncini, celery stalks
- Rim a Highball or Collins glass (a tall glass that holds between 10-14 ounces) with celery salt and smoked paprika. Fill with ice.
- In a cocktail shaker (or a large cup for mixing), add tomato juice, tequila, juice from 1 lemon wedge, juice from 1 lime wedge, Worcestershire sauce, Tabasco sauce, celery salt, smoked paprika and black pepper.
- Mix together and pour into the ice-filled glass.
- Garnish with the remaining lime and lemon wedges, olives, pickle spears, peperoncini and celery stalks, if desired. Enjoy!