Bloody Maria
Roll ∙ 3 min ∙ 10.2% ABV ∙
The Bloody Maria is a complex, rolled brunch classic built on blanco tequila, tomato juice, fresh lemon, hot sauce, and spices, served in a highball glass. A rich, umami-driven vegetable base meets a slow-building peppery heat, anchoring a bright citrus snap and a crisp, earthy agave backbone for a hearty midday finish
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Rim the glass with salt and pepper
- Roll all ingredients with ice: Tequila reposado 60 mlTomato juice 120 mlLemon juice 15 mlHot pepper sauce 4 dashesWorcestershire sauce 4 dashesHorseradish sauce 1/2 bspTawny port 15 mlCelery salt 2 pinchesBlack pepper 2 grinds
- Strain into the ice-filled glass
- Garnish with a celery stick
Tips
- Roll the mix gently between two mixing glasses instead of shaking; this aerates the tomato juice smoothly without diluting it or creating a frothy, watery texture.
- Whisk the horseradish into the citrus first so it dissolves evenly, preventing gritty pockets in the finished drink.
- The celery salt and black pepper go into the roll as well as onto the rim, so the seasoning carries through the drink instead of living only on the edge.
- Measure the tawny port at 15 ml - it is rolled in with everything else, and that small pour is what rounds the tomato without turning the drink sweet.
History
The Bloody Maria is a tequila-based variation on the Bloody Mary, first documented under that name in July 1961 in The Pasadena Independent — though that earliest recipe actually called for rum, not tequila. The switch to tequila was standardized by the early 1970s, with a January 1972 recipe in The Press Courier calling specifically for Cuervo tequila mixed with tomato cocktail. It's built on the same seasoned tomato-juice formula as the Bloody Mary, whose own origin is disputed among several claimants, most often credited to bartender Fernand Petiot in 1920s Paris.
FAQ
What is the drink Bloody Maria?
The Bloody Maria is a savory, spiced tomato-juice cocktail built on tequila reposado instead of vodka, rolled with lemon juice, hot sauce, Worcestershire, horseradish, tawny port, celery salt, and black pepper. It is served long in a Collins glass over ice and garnished with a celery stick, and comes in at roughly 10% ABV.
What's the difference between a Bloody Mary and a Bloody Maria?
The core difference is the spirit: a Bloody Mary is built on vodka, while a Bloody Maria uses tequila reposado, which brings an agave and light oak character that vodka does not. This build also adds a splash of tawny port alongside the classic tomato, citrus, hot sauce, and horseradish mix, giving it a touch more depth and sweetness.
What are the ingredients in a Bloody Maria?
Tequila reposado, tomato juice, fresh lemon juice, hot pepper sauce, Worcestershire sauce, horseradish sauce, tawny port, celery salt, and black pepper, rolled together and served over ice with a celery stick garnish.
What type of tequila is best for Bloody Maria?
Reposado tequila is best, and is what this recipe uses. Its brief barrel aging adds a light oak and caramel note that blends smoothly with the tomato and spice, whereas a blanco tequila would taste sharper and more raw against the savory mix.
