Entertaining

10 Bloody Mary Recipes to Get You Through Sunday Morning

This spicy, south-of-the-border sister to the Bloody Mary swaps out neutral vodka for vegetal tequila. The agave spirit highlights the fresh flavor of the tomatoes, muddled jalapeños give the drink an extra kick, and lime juice adds some zing. Rim the glass with peppery Tajin seasoning, and you have the perfect pairing for a plate of huevos rancheros.

Created by our fish-loving neighbors to the north, this Canadian Bloody Mary uses Clamato, a tomato juice infused with spices and clam broth. The briny Bloody Caesar tastes like a cross between Manhattan clam chowder and gazpacho, and it’s made even more delectable with a plump shrimp garnish.

If you can’t decide between enjoying an effervescent Mimosa or a hearty Bloody at brunch, we suggest drinking a little bit of both. This fluted Bubbly Mary—made with vodka, Clamato Picante and cucumber bitters—gets topped off with spritzy cava. We promise it’s the most refreshing Bloody you’ll ever have.

Sports lovers rejoice—we created the best game day beverage known to man. Our Buffalo Bloody Mary uses Frank’s Red Hot, the chosen hot sauce of all self-respecting Buffalo wing makers, and it’s garnished with both a Buffalo chicken wing and fried blue cheese cubes. It’s finger-lickin good.

If you’re serving Bloody Marys for a crowd or want to take a mix to-go, batch this bottled Bloody recipe ahead of time. Briny amontillado sherry and earthy potato vodka serve as the boozy base, while Maggi seasoning, Old Bay and smoked salt lend further savoriness to the traditional blend. Try not to hoard the entire bottle for yourself.

 

Created by bartender Leo Robitschek of New York’s NoMad, this Bloody Mary goes deep on earthy, umami flavors. Beet juice and a generous amount of amontillado sherry give the traditional blend of spices a round, nutty, dirty (in a good way) taste. It’s a good thing this recipe makes 10 drinks because you’ll definitely want seconds.

If you’re a glutton for punishment who likes to spread gobs of pungent wasabi on sushi as if it was guacamole, this is the cocktail for you. Spicy wasabi paste, tomatillos, green jalapeño Tabasco and cilantro give this Japanese Bloody Mary a vibrant green hue, and clam juice adds some sushi-inspired brininess.

Turn the Bloody Mary on its head by adding juicy watermelon to the mix. Created by The Bloody Mary Book author Ellen Brown, this tequila cocktail features mostly watermelon with only a cup of strained tomatoes for a cocktail that’s softer and even more drinkable than the classic. Cucumber and cilantro bring some levity, while adobo sauce and Tajin seasoning contribute a chile flavor.

Flamin’ Hot Cheetos are found on everything from pizza to bagels these days, so of course they found their way into a Bloody Mary. FHC cult members will be obsessed with this spicy Bloody, which uses crushed-up Cheetos both in the mix and as a rim. Serve it alongside more Cheetos.

These fried Bloody bites may not be drinks, but they are definitely the bomb. Soak cherry tomatoes in tequila, bread them with Tajin- and Worcestershire-flavored breadcrumbs, then plop those puppies into the deep fryer. Once golden and crispy, drizzle them with citrus and some hot sauce, and you have a plate of toothsome bite-sized Bloody Maria poppers.