Bloody Maria

Bloody Maria

Quick Facts

Cocktail History

The Bloody Maria cocktail has had quite a wild ride to the top of the modern cocktail lists. It began as a play on the Bloody Mary, swapping tequila and tomato or Clamato juice for vodka and regular tomato juice respectively. Invented in Mexico in the early 1970s, its initial popularity was surprisingly low outside of Detroit, Michigan. Over time it gained traction among Tex-Mex and American Southwest cuisines before eventually reaching a national stage in the 1990s. Not since then have Bloody Maria’s been more popular! The Bloody Maria is perfect as an alternative cocktail option for fans of traditional Bloody Mary cocktails with its smoky flavor and unique combination of ingredients that make it hard to forget!


  • 2-3 oz Tequila
  • 4 oz Tomato Juice (or opt-in for a pre-mix)
  • 1/2 oz Worcestershire Sauce
  • 1/4 oz Fresh horseradish
  • Dash of black pepper, celery salt, Sriracha chili sauce
  • Garnish with salt, lime wedge, and pickled vegetables

Cocktail Preparation

In a tall shaker with ice, combine the horseradish, Worcestershire sauce, Sriracha, lemon zest, celery salt, kosher salt, and ground pepper. Add the tomato juice and stir well. Cover and shake until chilled. Pour the mixture into an ice-filled collins glass. Add the Tequila and stir. Garnish with a lime wedge and your favorite pickled vegetables.

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Ingredient Gallery