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The Bloody Maria

bloody maria cocktail drink

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Hey there! If you’re looking to spice up your cocktail game, let me introduce you to the Bloody Maria. It’s like a classic Bloody Mary but with a fun twist. Trust me, this drink is a game changer for brunches or anytime you crave something unique and flavorful.

Tasting Notes

The Bloody Maria is a delightful mix of savory, spicy, and tangy flavors. You’ll get the rich taste of tomato, a kick from the hot sauce and horseradish, a zesty touch from the lemon juice, and a wonderful depth from the tequila. It’s a party in a glass, with each sip bringing a new and exciting taste.


  • 2 oz tequila
  • 4 oz tomato juice
  • 1/2 oz lemon juice
  • 2 dashes of hot sauce
  • 4 dashes of Worcestershire sauce
  • 2 tsp prepared horseradish
  • 1 pinch of celery salt
  • 1 pinch of black pepper
  • 1 pinch of smoked paprika
  • Garnishes: celery stick, lemon wedge, and a green olive


  1. Fill a shaker with ice.
  2. Add the tequila, tomato juice, lemon juice, hot sauce, horseradish, salt, pepper, and smoked paprika.
  3. Shake it well until everything is mixed.
  4. Strain the mix into a glass filled with ice.
  5. Garnish with a celery stick, lemon wedge, and a green olive.

Pro Tips

  • For a smoother taste, roll the drink between two shakers instead of shaking.
  • Rim your glass with salt and paprika for an extra flair.
  • Adjust the hot sauce and horseradish to your liking. More for spicy lovers, less for the faint of heart.

Which Liquor Brands to Choose

Go for a mid-range tequila. Brands like Espolòn, Hornitos, or El Jimador are great choices. They offer quality without breaking the bank, perfect for mixing in a cocktail.

See also  Blue Margarita

Similar Cocktails (5 items)

  1. Classic Bloody Mary: The vodka-based original.
  2. Michelada: A beer and tomato juice delight, with a similar spice profile.
  3. Red Snapper: A gin-based twist on the Bloody Mary.
  4. Caesar: A Canadian twist with clamato juice.
  5. Sangrita: A non-alcoholic Mexican drink that often accompanies tequila.


The Bloody Maria is a playful spin on the Bloody Mary, born from the love of tequila in Mexican culture. It emerged as a popular brunch cocktail, offering a refreshing alternative with a tequila twist.


  • Can I make it non-alcoholic?
    Sure, just skip the tequila and you’ve got a spicy tomato juice!
  • What’s the best time to serve it?
    It’s perfect for brunch, but honestly, anytime is good for a Bloody Maria.
  • Can I use other garnishes?
    Absolutely! Try pickles, bacon, or shrimp for a twist.


Finally, don’t forget about the garnishes! The Bloody Mary and Maria cocktails are known for elaborate garnishes, which can range from simple celery sticks to elaborate charcuterie boards. Some popular garnishes include olives, pickles, bacon, shrimp, and cheese. Get creative and have fun with it.

There you go! A simple guide to making and enjoying the zesty, flavorful Bloody Maria. Cheers! 🍹

Bloody Maria

Bloody Maria

Yield: 1
Prep Time: 5 minutes
Total Time: 5 minutes


  • 2 ounces of tequila
  • 4 ounces of tomato juice
  • 1/2 ounce of freshly squeezed lemon juice
  • 2 tsp horseradish
  • 4 dashes of Worcestershire sauce
  • 2 dashes of Tabasco sauce
  • 1 pinch of celery salt
  • 1 pinch of ground black pepper
  • 1 pinch paprika
  • Lime wedge, lemon wedge, and celery for garnish
See also  12 Must-Try Strawberry Tequila Cocktails


    1. Fill a cocktail shaker with ice cubes.
    2. Add the tequila, tomato juice, lemon juice, horseradish, Worcestershire sauce, Tabasco sauce, celery salt, paprika and ground black pepper to the shaker.
    3. Shake the mixture well until it is thoroughly combined.
    4. Strain the mixture into a glass filled with ice cubes.
    5. Garnish with a lime wedge, lemon wedge, and celery stalk.

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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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