Cinco de Mayo Brunch Cocktail Recipe: The Bloody Maria
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.
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.
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!
The Bloody Maria
- 2 ounces
tequila (I prefer Camerena Silver)
- 3 dashes
- 3 dashes
- 1/2 teaspoon
freshly grated horseradish
- 1/2 ounce
fresh lime juice
- 3 ounces
Lime wheel, for garnish
Celery stalk, for garnish
In a shaker filled with ice, combine all the ingredients except the garnishes, and shake until well chilled.
Strain into a tall glass filled with ice. Garnish with a lime wheel and a celery stalk.
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