I haven’t made this drink in ages but, with a week to go until Cinco de Mayo, it seems appropriate to repost this Mexican version of the vodka based Bloody Mary. Besides, I needed to crack open the can of tomato juice I had in the basement, to make gravy with. I didn’t have any horseradish but seafood sauce is a great substitute. I’m a lightweight when it comes to alcohol so you can double the amount of tequila.
Bloody Maria – serves 1
1 oz tequila
3 dashes Worcestershire sauce
3 dashes hot sauce ie. Cholula, Tapatio or Frank’s Hot Sauce
1/2 tbsp seafood sauce (or 1/2 tsp horseradish)
1/2 ounce fresh lime juice
6 oz tomato juice
Lime wedge or wheel
Coarse salt for rimming the glass
Decorate the rim of a tall glass with salt by rubbing the edge with a lime wedge and then dip into salt.
In a shaker filled with ice, combine all the ingredients except the garnishes, and shake until well chilled.
Strain into a tall glass filled with ice. Garnish with a lime wedge.