Bloody Maria Recipe

 

A Bloody Maria is a Bloody Mary made with tequila instead of vodka. Same tomato juice, same spices, same savory kick. The tequila adds an earthy, peppery depth that vodka cannot match, making it a natural fit for anyone who prefers agave-based cocktails or wants a Mexican twist on brunch.

If you have ever wondered whether tequila works in a Bloody Mary, the answer is yes. It works extremely well.

What Is a Bloody Maria?

A Bloody Maria is the tequila version of a Bloody Mary. The base stays the same: tomato juice, Worcestershire sauce, hot sauce, horseradish, celery salt, black pepper, and citrus. The only real difference is the spirit.

Vodka disappears into the mix. Tequila shows up. You taste it. The agave sweetness and slight vegetal quality play well against the savory, spicy tomato base. Some people prefer it to the original.

The name follows the same pattern as other Bloody Mary variations: Bloody Maria (tequila), Bloody Molly (Irish whiskey), Red Snapper (gin), Bloody Caesar (vodka with Clamato).

Bloody Maria Recipe

This recipe makes one cocktail. It is designed to be balanced but adjustable.

Ingredients

• 2 oz blanco tequila
• 4 oz tomato juice
• 1/2 oz fresh lime juice
• 1/2 tsp prepared horseradish
• 3 to 4 dashes Worcestershire sauce
• 2 to 3 dashes hot sauce (Tabasco, Cholula, or Valentina)
• Pinch of celery salt
• Pinch of black pepper
• Ice

The easy way: 1 to 2 oz Stu's Classic Original Concentrate, 4 to 5 oz tomato juice, 2 oz tequila. The concentrate has everything pre-measured. Add your juice and spirit, stir, and serve.

For the rim (optional):

• Tajin or celery salt
• Key Lime Rim Salt for a citrus kick
• Sweet Corn Rim Salt for something unexpected

Garnishes: Celery stalk, lime wedge, pickled jalapeno, olives, pickled vegetables. For more ideas, see the full Bloody Mary garnish guide.

Instructions

1. Rim your glass (optional). Run a lime wedge around the rim of a pint glass, then dip it into Tajin or celery salt.
2. Combine ingredients. Add tomato juice, tequila, lime juice, horseradish, Worcestershire, hot sauce, celery salt, and black pepper to a cocktail shaker with ice.
3. Shake briefly, 10 to 15 seconds. You want it cold and mixed, not frothy.
4. Strain into your glass filled with fresh ice.
5. Garnish with celery, lime, and whatever else you like.
6. Taste and adjust. More hot sauce, more lime, more Worcestershire. Make it yours.

On horseradish: Start with half a teaspoon and adjust. Fresh grated hits harder than jarred. Some people skip it entirely. The drink still works.

On shaking vs. rolling: Bartenders often "roll" Bloody Marys by pouring back and forth between two tins instead of shaking. This mixes without aerating. Either method works at home.

On tomato juice: Quality matters. Sacramento and R.W. Knudsen are solid. V8 works if you want a more vegetal flavor. Clamato turns it into something closer to a Bloody Caesar.

Best Tequila for a Bloody Maria

Use blanco (silver) tequila. The clean, unaged flavor mixes well without fighting the tomato and spices.

Mid-shelf blancos work great. Espolon Blanco is bright and peppery at a good price point. Olmeca Altos Plata is smooth with citrus notes. Cimarron Blanco is affordable and well balanced. Patron Silver is clean and slightly sweet if you want to spend more.

Reposado adds oak and vanilla notes. It works, but the flavor gets busier. Try it if you like warmer, rounder cocktails.

Mezcal is a different drink entirely. The smoke dominates. If that is what you want, check out the Mezcal Bloody Mary instead.

Skip anejo. Aged tequila is meant for sipping. The barrel flavors get lost in a Bloody Maria.

Three Flavors, Three Different Bloody Marias

Each Stu's cocktail concentrate creates a distinct Bloody Maria.

Classic Original is the recommended starting point. The balanced spice profile lets the tequila come through without competing. The pickle brine and celery seed in the concentrate complement lime and agave naturally.

Smoked Jalapeno adds chipotle heat and smokiness. This is the version to make if you want a spicy Bloody Maria. Rim with Tajin and garnish with pickled jalapeno slices. The smoky tequila-meets-chipotle combination is exceptional.

Jamaican Jerk takes the Bloody Maria in a completely different direction. Allspice, scotch bonnet, and thyme create a Caribbean-inflected cocktail that works surprisingly well with blanco tequila. The island spices and agave sweetness are natural partners.

Other Bloody Maria Variations

Green Bloody Maria (Maria Verde). Replace tomato juice with tomatillo salsa verde blended smooth, or use green tomato juice. Add extra lime. Brighter and more acidic.

Frozen Bloody Maria. Blend all ingredients with 1 cup of ice until smooth. Serve in a margarita glass. Good for hot days.

Michelada-Style Bloody Maria. Add 2 to 3 oz of Mexican lager to a standard Bloody Maria. Serve in a larger glass. The beer lightens it up and adds effervescence. For the full beer version, see the michelada recipe.

Bloody Maria with Mezcal. Swap half the tequila for mezcal. The smoke adds complexity without overwhelming. Full mezcal is a different drink. See the Mezcal Bloody Mary.

Bloody Maria vs. Bloody Mary

The difference is the spirit. That is it. But it changes the drink more than you would expect.

Vodka is neutral by design. It adds alcohol without adding flavor. The Bloody Mary tastes like spiced tomato juice with a kick.

Tequila has personality. You taste the agave, the pepper, the slight sweetness. It rounds out the savory elements instead of hiding behind them.

Which is better? Depends on your taste. If you prefer tequila to vodka in general, you will probably prefer a Bloody Maria. If you want the tomato and spices to be the star, stick with vodka and the classic Bloody Mary recipe.

Batch Bloody Maria Mix (8 Servings)

Pre-mixing saves time when hosting. This recipe serves eight.

• 4 cups tomato juice
• 2 cups blanco tequila
• 1/4 cup fresh lime juice
• 8 oz Stu's Bloody Mary Concentrate (any flavor)
• Ice

Combine everything in a large pitcher. Stir well. Refrigerate for at least one hour to let flavors meld. Taste and adjust seasoning. Serve over ice with garnishes.

The batch keeps 2 to 3 days refrigerated. Flavors improve after sitting overnight.

Using the concentrate for batch mixing is where it really shines. No measuring individual spices for eight drinks. Just pour, stir, and let people customize with garnishes at a Bloody Mary bar.

Bloody Maria Calories

A standard Bloody Maria has roughly 140 to 160 calories.

It is one of the lower-calorie cocktails, especially compared to drinks with simple syrup, cream, or sugary mixers. For more on keeping your Bloody Mary low-calorie, see Bloody Mary calories.

Non-Alcoholic Bloody Maria

Skip the tequila entirely. Use 1 to 2 oz of Stu's concentrate, 5 to 6 oz of tomato juice, a squeeze of lime, and garnish the same way. The concentrate provides all the flavor complexity. The virgin Mary drink uses the same approach with the classic Bloody Mary base.

This is what cocktail concentrates are designed for. The same bottle makes both the alcoholic and alcohol-free version. Everyone at brunch gets the same ritual, the same garnish bar, the same experience. The spirit is optional.

Frequently Asked Questions

What is a Bloody Maria made of? Tequila, tomato juice, lime juice, Worcestershire sauce, hot sauce, horseradish, celery salt, and black pepper. Same as a Bloody Mary but with tequila instead of vodka.

What is the difference between a Bloody Mary and a Bloody Maria? The only difference is the spirit. A Bloody Mary uses vodka. A Bloody Maria uses tequila. The tomato juice base, spices, and garnishes are typically identical. The tequila adds earthy, peppery notes that vodka does not have.

What does a Bloody Maria taste like? It tastes like a Bloody Mary with more depth. The tequila adds sweetness from the agave and a slight peppery quality. The savory, spicy, tangy tomato base is the same, but you notice the tequila more than you would notice vodka.

How many calories are in a Bloody Maria? Approximately 140 to 160 calories. Most come from the tequila (about 128 calories for 2 oz). Tomato juice adds roughly 20 calories per 4 oz.

What is the best tequila for a Bloody Maria? Blanco (silver) tequila works best. The clean, unaged flavor mixes well without overpowering the other ingredients. Mid-shelf options like Espolon, Olmeca Altos, or Cimarron work great. Avoid anejo since the barrel aging flavors get lost.

Is a Bloody Maria the same as a tequila Bloody Mary? Yes. Bloody Maria and tequila Bloody Mary are two names for the same drink. Bloody Maria is the more common term.

Can you make a non-alcoholic Bloody Maria? Yes. Use Stu's concentrate with tomato juice and lime. Skip the tequila. The concentrate provides all the seasoning and complexity. See the virgin Mary drink for the full approach.

More Bloody Mary Variations

The Bloody Maria is one of many ways to riff on the classic. Each variation swaps the spirit while keeping the savory tomato base.

• Bloody Molly uses Irish whiskey
• Bloody Caesar uses vodka with Clamato
• Mezcal Bloody Mary brings smoke
• Red Beer uses lager instead of spirits
• Michelada is the Mexican beer-based cousin

For the full lineup of Bloody Mary recipes and savory drink ideas, see the Bloody Mary and Savory Drinks collection. Or browse the complete Bloody Mary concentrate and kits in the shop.