Tired of the same boring Bloody Mary that you’ve had a million times? Swap out that tired old vodka for peppery, vegetal blanco tequila to make a Bloody Maria. The Bloody Mary’s south-of-the-border cousin doesn’t have any problems assaulting your palate and kicking you right in the teeth with its bold flavors. The agave spirit’s savory and green flavors mesh perfectly with the tomato and spices of the Bloody, but you can really align all of the drink’s ingredients by swapping in different hot sauces and spices to match the tequila. Muddling a jalapeño into the liquid ingredients before shaking the cocktail incorporates the pepper’s raw bite, giving the Bloody Maria a bolder fresh flavor than the standard Bloody Mary addition of horseradish. Layer that spice with Tapatío and Tabasco for a triple threat of heat, along with Tajín chili-lime salt on the rim of the glass for an added bonus of spice with every sip. All of that chile flavor builds on the traditional tomato juice and Worcestershire for an umami bomb of a cocktail. The finishing touch is a hot and salted tamarind stick, a spicy childhood treat to go in your spicy adulthood treat. The candy is an optional addition to the drink, but we guarantee it’s way better than a fried chicken or a hamburger skewered above your drink. Congratulations, you’ve got yourself an eye-opening Bloody Maria. Never resign yourself to a Bloody Mary again.
- Add all ingredients, save for the garnishes, into a shaker tin. Muddle the jalapeño. Shake.
- All the flavor is in the nitty gritty of the drink so there is no need to strain after shaking. Simply pour the drink into a highball glass.
- Add a dash more of chili lime salt to the top of the drink and garnish with the tamarind candy stick and the lime and lemon wedges.
Mix it Up
If you have a wild side and want to get really crazy, sub smoky mezcal in for the tequila.
The Bloody Mary is the Pizza Hut salad bar of the cocktail world: It’s easy to go overboard with toppings and mix-ins. What starts as a perfectly balanced brunch drink can quickly transform into a Frankenstein’s monster of a cocktail. "If you get too crazy with your garnishes, it interferes with sipping [and enjoying] the cocktail," says Brian...