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Spicy Bloody Maria Cocktail
Spicy Bloody Maria Cocktail
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Prep Time:
5 minutes
Total Time:
125 minutes
Elevate your brunch with a spicy and smoky Bloody Maria, swapping vodka for tequila and adding chipotle in adobo for a bold twist that complements Mexican cuisine.
Ingredients:
  • For Bloody Maria mix
  • 1 quart chilled tomato juice, such as Knudsen
  • 1 1/2 cups blanco tequila
  • 3/4 to 1 teaspoon hot sauce, such as Tapatio, or more to taste
  • 4 teaspoons adobo sauce from canned chipotle in adobo
  • 1 teaspoon soy sauce
  • 1/2 teaspoon finely grated orange zest
  • 1/3 cup fresh lemon juice
  • 3/4 cup fresh orange juice
  • For serving
  • 2 chilled 12-ounce cans or bottles pilsner or Mexican pale lager
  • Optional garnishes: Cilantro, skewered cocktail onions, pickled carrots, radishes, tomatillos, lemon wedges, orange wedges, additional hot sauce, and beer
Instructions:
  • Mix together the tomato juice, blanco tequila, hot sauce, adobo sauce, and soy sauce in a 2 1/2-quart pitcher. Cover tightly and refrigerate for a minimum of 2 hours and up to 24 hours before serving.
  • Combine freshly grated orange zest, freshly squeezed lemon juice, and freshly squeezed orange juice in a pitcher. Mix well and chill in the refrigerator for up to 1 hour before serving.
  • To serve, generously pack pint glasses with ice, pour in 1/4 cup of beer, and finish with Bloody Maria mix. Garnish creatively and offer hot sauce and extra beer on the side.

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