Cinco de Mayo Brunch Cocktail Recipe: The Bloody Maria

published May 3, 2013
The Bloody Maria
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(Image credit: Maureen Petrosky)

Where there’s brunch, there are Bloody Marys. So at today’s Cinco de Mayo brunch celebration, it just makes sense that we’ll be happily sipping Mary’s Mexican cousin: the Bloody Maria.

(Image credit: Apartment Therapy)

The Bloody Maria is the same as a Bloody Mary, but tequila takes the place of vodka, giving this brunch favorite a simple and delicious makeover. As with a Bloody Mary, you can make these as spicy as you like with the addition of hot sauces, from the mild Cholula to more intense Sriracha, fresh jalapeños, freshly grated horseradish or wasabi, just to name a few. Get adventurous with your garnishes and use pickled veggies, cucumber wedges, or a half a jalapeño if you dare.

(Image credit: Apartment Therapy)

My version is delicious as is, but if you like it inferno-hot you may want to kick up the heat — the recipe below gives you heat mongers a great base from which to build. Go ahead, mix it up and get a little loco with your Bloody Maria’s for tonight’s happy hour. Serve up some chips and salsa for a happy end to the week in less than 10-minutes time!

(Image credit: Apartment Therapy)

The Bloody Maria

Serves 1

Nutritional Info


  • 2 ounces

    tequila (I prefer Camerena Silver)

  • 3 dashes


  • 3 dashes

    hot sauce

  • 1/2 teaspoon

    freshly grated horseradish

  • 1/2 ounce

    fresh lime juice

  • 3 ounces

    tomato juice

  • Lime wheel, for garnish

  • Celery stalk, for garnish


  1. In a shaker filled with ice, combine all the ingredients except the garnishes, and shake until well chilled.

  2. Strain into a tall glass filled with ice.  Garnish with a lime wheel and a celery stalk.

Recipe Notes

Since a Bloody Mary, or Bloody Maria, is almost like an appetizer feel free to serve salt and pepper shakers on the side for guests to season as they see fit