Mezcal Bloody Maria Recipes
BLOODY MARIA - SPANISH BLOODY MARY
Provided by Rachael Ray : Food Network
Time 5m
Yield 1 cocktail
Number Of Ingredients 9
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 MARIAS
Provided by Food Network Kitchen
Time 10m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Combine 4 cups tomato juice, 2 tablespoons horseradish, 4 dashes Worcestershire sauce, 1 tablespoon ketchup, the juice of 1 lemon, a few shakes of hot sauce and some pepper in a pitcher. Stir in 1 cup tequila or mezcal and chill until ready to serve. Pour into six ice-filled glasses. Garnish with lemon wedges and/or celery sticks.
MEZCAL BLOODY MARIA
Swap out the usual vodka for mezcal and throw some fresh ginger in with the horseradish for a smoky, spicy take on a Bloody Mary.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Stir together Clamato juice, lemon juice, mezcal, Worcestershire, horseradish, ginger, and salt in a pitcher. Refrigerate at least 30 minutes and up to 1 day. Coat damp glass rims with celery salt; fill each with ice. Pour drinks; serve each with a celery rib, a lemon wedge, and cilantro sprigs.
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- Rim a Highball or Collins glass (a tall glass that holds between 10-14 ounces) with celery salt and smoked paprika. Fill with ice.
- In a cocktail shaker (or a large cup for mixing), add tomato juice, tequila, juice from 1 lemon wedge, juice from 1 lime wedge, Worcestershire sauce, Tabasco sauce, celery salt, smoked paprika and black pepper.
- Garnish with the remaining lime and lemon wedges, olives, pickle spears, peperoncini and celery stalks, if desired. Enjoy!
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- In a large cocktail shaker, combine the tomato juice, lemon juice, Worcestershire sauce, horseradish, hot sauce, celery salt and black pepper. Shake well to combine (without ice). Strain into a quart mason jar or small pitcher.
- Optional: If time, chill at least 1 hour or overnight for the best flavor. (Or, make ahead and store up to 1 week.) But you also can serve right away!
- To serve, on a plate place a mixture of roughly half kosher salt and half Old Bay seasoning (or chili powder). Cut a notch in a lime wedge, then run it around the rim of a glass. Dip the edge of the rim into a plate of salt.
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