Bloody Maria
Why drink vodka, when there's tequila? Tequila imparts its distinct, lively tang to the unlikely but delicious combination of orange,
lime and tomato juice. A Bloody Maria is made like a Bloody Mary, except Sangrita is used instead of tomato juice. Unlike with Bloody Marys, leave the celery stick off the glass, and garnish with olives and limes.
If you're pouring Bloody Marias for breakfast or brunch, you might want to serve a huge platter of migas, too.
Ingredients:
Make the Sangrita:
- 3 medium to large oranges, juiced, OR 8 to 10 ounces orange juice
- 3 medium limes, juiced, OR 2-1/2 ounces lime juice
- 12 ounces (1-1/2 cups) tomato juice
- 4 dashes white pepper
- 1 dash Tabasco sauce
- 1 dash salt
- 2-1/2 ounces tequila
- 5 ounces chilled Sangrita (recipe above)
- 1/2 ounce (1 tablespoon) fresh lemon juice
- 1/8 teaspoon black pepper
- 1 teaspoon Tabasco sauce
- 2 dashes of Worcestershire sauce
- Lime wedges
- Olives (jalapeño stuffed olives are great!)
Preparation:
- Combine all ingredients and mix well.
- Serve over ice, and garnish individual glasses with lime wedges and olives.
- Makes 2 tall drinks.
Note: Sangrita is also often served as a chaser with shots of tequila and is quite tasty. Just remember the saying, "One tequila, two tequila, three tequila - floor!" This recipe is based on the Bloody Maria recipe in Dale Degroff's The Craft of the Cocktail
Kitchen tools you'll need for Bloody Maria:
Juice Press, Cocktail Shaker, Rimming Salts, Bar Spoon
Ready in: 5 Min