The Story Behind The Bloody Maria

The Bloody Mary has been a hangover helper for nearly a century, inspiring countless variations. While the vodka-based brunch drink is a classic in its own right, tequila adds more depth to the cocktail with its unique woody and vegetal flavors.

Making a Bloody Maria is a dealer's choice — easily adapted based on the maker’s palate. Add more hot sauce if it needs more spice, use a little less Worcestershire, or douse it with black pepper at the end if your heart desires. Don’t feel confined to using any one brand of hot sauce, either. Experiment with different kinds, toy with varying levels of heat, or try a blend of some of your favorites.

For fans of the creative garnish, the Bloody Maria is fertile ground for exploration. Try topping it with a skewered pickled jalapeño slice, or rim the glass with some Tajín seasoning.

Ingredients

2 ounces tequila
4 ounces tomato juice
1/2 ounce freshly squeezed lime juice
4 dashes Worcestershire sauce
4 dashes hot sauce
Pinch celery salt
Pinch ground black pepper
1/2 tablespoon horseradish (optional)
Garnish: lime wedge, celery, olives

Directions

Combine all ingredients in a Collins or highball glass.
Add ice and stir carefully to combine.
Garnish with lime, celery, and olives.

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(17 votes)

Yield: 1
Calories: 233
Updated: 2023-05-02

Bloody Maria FAQ

What is the difference between a Bloody Mary and a Bloody Maria?

While similar in name and composition, the Bloody Mary and the Bloody Maria have several key differences. For one, a Bloody Mary is made with vodka while a Maria is made with tequila. Further, the Bloody Maria swaps out the lemon juice typical of a Bloody Mary for lime juice instead, and kicks up the spice with the addition of hot sauce.