BIT Blog

An Iguana's Recipe: Bloody Maria

Keeping with the theme of our recently passed festivities for Day of the Dead (no pun intended) and Halloween, we thought a fall cocktail with a splash of violence was in order. The Bloody Maria was the perfect option not only for its scariness factor, but also for its versatility. It’s a hearty meal in a glass and a classic hangover cure (we’re not sure we sign on for the last part, but they do mix well with breakfast.)

Of course the Bloody Maria comes from the Bloody Mary. Like a naughty sister, we swap vodka for tequila and add some kick to the traditional recipe. So, what’s in a Bloody Mary apart from the vodka? Everything: tomato juice, celery, pearl onions, Tabasco sauce, beef stock, Worcestershire sauce, lemon juice, horseradish, cayenne pepper, salt and pepper. Stop just short of the kitchen sink. I’m sure it’s easy to see why it’s been called “the world’s most complex cocktail.”

The Bloody Mary is most commonly associated with Queen Mary I of England who earned the nickname for burning almost 300 people at the stake for disagreeing with her, although many people from history have been linked to the name of this popular cocktail. Another connection exists with the ghost of a young English mother whose baby was stolen from her, driving her to suicide. Supposedly, calling out to Blood Mary will make her appear.


2 oz tequila

1 tsp horseradish

3 dashes Tabasco sauce

3 dashes Worcestershire sauce

dash of lime juice

3 dashes celery salt

3 dashes pepper

tomato juice

1 oz clam juice (optional)

dash of Sherry (optional)

1 tsp dijon mustard (optional)

celery stalk for garnish

lemon and/or lime wedge for garnish

cucumber and/or cocktail shrimp for garnish (optional)

Mix ingredients over ice in a high ball glass and top it off with tomato juice. Mix by transferring between two glasses. Garnish with a celery stalk.

Recipe by  The Bartender's Black Book