This Tequila Riff on a Bloody Mary Is Your New Favorite Brunch Beverage

The Bloody Maria is a tequila-spiked riff on a Bloody Mary. This recipe combines the agave spirit with tomato juice, lemon juice, Worcestershire sauce, and a combination of hot sauces, horseradish, celery salt, and a pinch of black pepper. The brunch staple is often served with a medley of edible garnishes.

The traditional Bloody Mary has been a favorite brunch-time restorative since the 1930s, though its creation is unclear. A likely origin story points to a bartender named Fernand “Pete” Petiot, who claimed to have created the drink in the early 1920s when he worked in Paris under the famed barkeep Harry MacElhone at Harry’s New York Bar. The original concoction was simply vodka and tomato juice. 

After Prohibition, Petiot moved to the States and brought the drink with him where he became head bartender at King Cole Bar at the St. Regis hotel in New York City. The savory cocktail was an instant brunch favorite and took on a life of its own with the addition of various spices, sauces and garnishes.

It’s unclear when the Bloody Maria variation came to be, but it’s likely that tequila’s growth in popularity after its introduction to the U.S. in the 1930s and ’40s, fueled its creation.

Why the Bloody Maria works

The swap of vodka for tequila naturally complements the savory qualities in a Bloody Maria. Though tequila flavors vary, the earthy agave characteristics and fresh citrus notes that traditionally emerge from the spirit are a harmonious match with the slightly spicy, and acidic tang of the Bloody Mary components.

This recipe utilizes umami-rich Worcestershire sauce and two distinct hot sauces: Tabasco and Tapatío. Tabasco lends bright vinegar and aged red pepper qualities and Tapatío, a Mexican-style sauce, adds heat, a thicker consistency, and a hint of garlic. A dollop of horseradish can be added for an extra spicy bite.

The assemblage of garnishes act as decorative embellishments but should, most of all, complement the flavors in the drink. This recipe calls for both a lime and lemon wedge, cucumber spear, and jalapeño pepper slices.