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Bloody Dorito Maria

The Bloody Dorito Maria is a spicy and savory twist on the classic Bloody Mary, featuring blanco tequila and a unique garnish of queso and crushed Doritos. This cocktail is perfect for brunch or any time you’re craving a bold and flavorful drink.

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Nacho Average Bloody Maria

Bloody Dorito Maria

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: blanco tequila, Lemon Juice, Tomato Juice
Servings: 1
Author: Paul Kushner

Ingredients

  • 3 ounces tomato juice
  • 1.5 ounces blanco tequila
  • 0.75 ounce lemon juice
  • 0.25 ounce Worcestershire sauce
  • 1 chili slice
  • ¼ tsp celery salt
  • Black pepper to taste
  • White queso for rimming the glass
  • Spicy nacho Doritos crushed (for rimming the glass)

Instructions

  • In a shaker, mix together tequila, habanero, tomato juice, celery salt, black pepper, Worcestershire sauce, and lemon juice.
  • Shake it up , then strain into your prepped glass over fresh ice.
  • In Preparing the glass, dip the rim in queso, then coat it in crushed Doritos and set it aside.
  • Garnish with your favorite treats, and enjoy your snack with your drink!
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Bloody Dorito Maria offers a spicy, tangy, and savory experience. The blanco tequila provides a smooth and robust base, while the tomato juice and Worcestershire sauce add depth and umami. Fresh lemon juice brings a bright citrus note, and the habanero slice introduces a fiery kick. The unique queso and Doritos rim add a delightful crunch and cheesy flavor, making each sip a fun and flavorful adventure. Garnish with your favorite fixins for an extra touch of creativity and taste.

Bloody Dorito Maria
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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