Bloody Maria
A Bloody Mary made with tequila. Earthier and spicier.
Built in glass · Highball · Easy · about 2 minutes · about 11% ABV
Ingredients
- 45 ml Tequila (blanco)
- 90 ml Tomato juice
- 15 ml Fresh lime juice
- 4 dashes Worcestershire sauce
- 3 dashes Hot sauce
- Celery stick (garnish)
- Lime wedge (garnish)
Method
- Ice the glass
- Pour 45 ml tequila (blanco) into the glass
- Pour 90 ml tomato juice into the glass
- Add 15 ml fresh lime juice
- Add 4 dashes of worcestershire sauce
- Add 3 dashes of hot sauce
- Garnish
About the Bloody Maria
The savoury family. Savoury tomato drinks date from the 1920s and 1930s. The Bloody Mary is usually credited to Fernand Petiot in Paris and later New York. The family grew to include the Canadian Caesar and the Mexican Michelada, and these drinks are brunch favourites.
Bloody Maria FAQ
What's in a Bloody Maria?
45 ml tequila (blanco), 90 ml tomato juice, 15 ml fresh lime juice, 4 dashes worcestershire sauce, 3 dashes hot sauce, garnished with celery stick and lime wedge.
How strong is a Bloody Maria?
About 11% ABV once mixed with ice, which is 1.4 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Bloody Maria?
Neither. Build it straight in the glass over ice, then give it one gentle stir.
What glass do you serve a Bloody Maria in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
