Bloody Maria Or Bloody Juanita Tequila Recipes

BLOODY MARIA - SPANISH BLOODY MARY

Steps:

• Combine tequila, lime juice, tomato juice, hot sauce and some pepper, to taste, and olive juice in a cocktail shaker and shake to combine. Pour over ice and garnish with olives, beans and cucumbers.

BLOODY MARIA OR BLOODY JUANITA (TEQUILA)

Steps:

• Combine all in a shaker with cracked ice, shake.
• Strain into an old fashion glass over ice cubes, garnish with slice of lime.

TEQUILA BLOODY MARY CHERRY TOMATOES

Steps:

• With a wooden or metal skewer, puncture each cherry tomato with 5 to 10 holes; place in a nonreactive bowl.
• By hand, or in a food processor with knife blade attached, finely chop beefsteak tomatoes; transfer to a medium bowl.
• Finely chop onion; add to beefsteak tomatoes.
• Stir in salt; let stand 5 minutes.
• Strain mixture through a fine sieve, pressing hard on the solids (should yield about 2 cups liquid). Discard solids.
• Grate zest from 2 lemons. Squeeze enough juice from 3 lemons to equal 1/2 cup.
• Gently stir tomato water, lemon zest, lemon juice and remaining ingredients (except margarita salt) into cherry tomatoes.
• Cover and refrigerate, keeping tomatoes submerged in liquid, at least 3 days or up to 1 week.
• To serve, place tomatoes in a glass bowl or a margarita glass. Cover with marinade.
• Provide tooth picks or wooden skewers for serving.
• Serve margarita dipping salt on the side.

BLOODY MARIA

Steps:

• Slowly pour beer into a large glass (20 oz) so it doesn't get too big of a head.
• Shake up the can of Snap-E-Tom.
• Slowly pour the can of Snap-E-Tom into the glass
• Add Tabasco sauce to taste
• Stab the olives with a toothpick and use it to create a gentle whirlpool in the glass to mix ingredients.
• Slide the two olives away from each other and hang on the side of the glass with one olive in the beer and one on the edge of the glass.
• Enjoy.