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The Bloody
CLAMATO, TEQUILA, AND HEAT
The Bloody
Maria
Swap vodka for blanco tequila, lean into the citrus, and the Bloody Mary becomes its sharper, brighter, unmistakably-Mexican cousin.
The Bloody Maria is the version that should have always existed in parallel to the Bloody Mary. Built on Clamato with blanco tequila in place of vodka, slightly more citrus, and a spice profile that leans Mexican rather than English.
Ingredients
- Clamato6 oz
- Blanco tequila (100% agave)2 oz
- Fresh lime juice½ lime
- Mexican hot sauce½ tsp
- Worcestershire sauce2 dashes
- Ground cumin¼ tsp
- Fresh black pepperTo taste
- Chile-lime salt (Tajín, for rim)1 tbsp
- Lime wheel (garnish)1
- Jalapeño slice (garnish)1
- Pickled cucumber spear (garnish)1
Instructions
- 1Rim a tall highball glass with Tajín, using a lime wedge to wet the rim.
- 2Fill the glass two-thirds with ice.
- 3Add tequila, lime juice, hot sauce, Worcestershire, cumin, and several cracks of black pepper.
- 4Top with Clamato. Stir gently — six or seven turns.
- 5Garnish with the lime wheel floating on top, a thin jalapeño slice perched on the rim, and the pickled spear standing up in the glass.
- 6Serve immediately. The first sip should hit chile-salt rim, then citrus, then the slow heat of the cumin.
Note Use a clean 100% agave blanco — Espolòn, Cazadores, El Tesoro, Fortaleza. Mixto tequilas ruin the drink. For a smoky version, swap the blanco for a mezcal — it works beautifully with the Clamato umami.