Forget a Bloody Mary – try a Bloody Maria instead! Swap tequila for vodka and add some smoky chipotle in adobo for a killer brunch drink that pairs perfectly with Mexican food.
BE PICTURED IN; CHARACTERIZED IN:
The Bloody Mary is a classic brunch cocktail made with tomato juice, vodka, savory flavors and spices. But pick any classic drink and you’re sure to find a million riffs, often beginning with a swap of the cocktail’s base spirit.
Basically, this is the perfect cocktail to sip with breakfast tacos, huevos rancheros, or chilaquiles!
What Kind of Tequila Should I Use in a Bloody Mary?
I like Blanco Tequila here as it offers crisp, clear, grassy-herbal flavors. You can use anything you would put in a paloma. (Choose one that’s 100% agave—not mixto tequila, which is distilled from a mixture of agave and sugar.)
Some popular brands are Tapatio, Olmeca Altos, Tequila Ocho, Azteca Azul, Arette, Siembra Azul, and Calle 23. You can also use Reposado tequila in a Bloody Maria, but it will be a bit milder.
If you can’t find these, any mid-range or high-shelf brand will do.
Can I make Bloody Marias ahead of time?
Yes, a good host always has a pitcher of drinks ready!
You can mix tomato juice, blanco tequila, hot sauce, adobo sauce, and soy sauce up to 24 hours in advance—and you should definitely start at least 2 hours in advance so the mixture is properly chilled. It’s also a good decision to put your tomato juice and tequila in the fridge the night before.
However, it’s best not to juice your citrus until about an hour before serving – orange and lemon juices will oxidize and taste off if left too long after juicing.
What kind of glass should I use?
Any tall glass will work, but I like beer glasses for this.
How spicy is this drink?
The base recipe is medium hot, but feel free to add more hot sauce if you like!
How should I garnish a Bloody Maria?
you do you! Some people like a simple Bloody Maria with just a slice of citrus, but feel free to supercharge it with fresh cilantro and cocktail onion skewers, pickled carrots, crunchy radishes, crunchy, tart tomatillos, or whatever your heart desires.
If you can figure out how to balance a taco on the drink, you’ll have more power.
Mexican recipes that go great with this drink!
- Huevos Rancheros
- chilaquiles
- Breakfast tacos with chorizo and eggs
- Mexican shrimp cocktail
- Mexican tostadas
Spicy Bloody Maria cocktail
ingredients
- For Bloody Maria mix
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1 liter chilled tomato juice, like Knudsen
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1 1/2 cups blanco tequila
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3/4 to 1 teaspoon hot sauce, like Tapatio, or more to taste
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4 teaspoons adobo sauce from cans of chipotle in adobo
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1 teaspoon soy sauce
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1/2 teaspoon finely grated orange zest
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1/3 cup fresh lemon juice
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3/4 cup fresh orange juice
- To serve
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2 chilled 12 ounce cans or bottles of Pilsner or Mexican Pale Lager
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Optional side dishes: cilantro, skewered cocktail onions, pickled carrots, radishes, tomatillos, lemon wedges, orange wedges, extra hot sauce and beer
method
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Mix and chill the main ingredients:
At least 2 and up to 24 hours ahead of time, combine tomato juice, blanco tequila, hot sauce, adobo sauce, and soy sauce in a 2 1/2 quart pitcher. Stir, seal well and refrigerate.
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Add citrus ingredients and chill:
Up to 1 hour before serving, prepare the orange zest, lemon juice, and orange juice and add to pitcher. Mix well and store in fridge until ready to use.
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Prepare and serve drinks:
To serve, fill beer glasses to the top with ice. Carefully pour in 1/4 cup beer, then pour the Bloody Maria mixture on top. Garnish as desired and serve with additional hot sauce and beer.
