Bloody Maria Recipe
Bloody Maria Recipe photo by Taste of Home
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Bloody Maria Recipe

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Tequila, lime and jalapenos give the brunch classic a fresh Mexican twist.—Taste of Home Test Kitchen, Milwaukee, WIsconsin
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings


  • 4 cups tomato juice, chilled
  • 8 ounces (1 cup) tequila
  • 1/2 cup lime juice
  • 4 to 8 teaspoons juice from pickled jalapeno slices
  • 1 tablespoon Worcestershire sauce
  • 2 to 4 teaspoons hot pepper sauce
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon pepper
  • 2 teaspoons prepared horseradish, optional
  • Pickled jalapeno slices
  • Pepper jack cheese, cubed
  • Lime wedges

Nutritional Facts

1 cup: 122 calories, 1g fat (0 saturated fat), 0 cholesterol, 525mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 2g protein.


  1. Mix first eight ingredients in a 2-qt. pitcher; stir in horseradish if desired. Pour over ice; serve with jalapenos, cheese cubes and lime wedges. Yield: 6 servings.
Originally published as Bloody Maria in Breakfast & Brunch Bookazine 2016, p6

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Briadona User ID: 5500759 265406
Reviewed May. 1, 2017

"Tried it with 4 tsp jalapeno juice & 2 tsp hot sauce and also with 6 tsp jalapeno juice and 3 tsp hot sauce. Used horseradish in both. Thought the 4 tsp and 2 tsp combo had a good amount of spice so would use this. Can always add more hot sauce to taste! Also good if you use vodka instead of tequila and lemon juice instead of lime juice for a classic mary."

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