Tequila shoulders out vodka in this south-of-the-border spin on the brunch-favorite Bloody Mary. Laced with two brands of hot sauce, the Bloody Maria gains extra kick from a hefty dose of horseradish and is generously garnished with a cucumber spear, jalapeño slices and queso fresco. Make your next brunch a fiesta with this tequila-spiked Bloody Mary.
- 2 oz Tequila
- 4 oz Tomato juice
- 1/2 oz Fresh lemon juice
- 4 dashes Worcestershire sauce
- 2 dashes Tabasco sauce
- 2 dashes Tapatio hot sauce
- 1/2 tbsp Prepared horseradish, to taste
- 1 pinch Celery salt
- 1 pinch Ground black pepper
- Garnish: Lime wedge
- Garnish: Lemon wedge
- Garnish: Cucumber spear
- Garnish: Sweet pepper slices
- Garnish: Jalapeño pepper slices
- Garnish: Queso fresco
Add all the ingredients to a shaker and fill with ice.
Shake briefly and strain into a pint glass filled with fresh ice.
Garnish with a lime wedge, a lemon wedge, a cucumber spear and a skewer of sweet pepper slices, jalapeño slices and queso fresco.