Mexican Bloody Mary Recipes

SPICY MEXICAN-STYLE BLOODY MARY MIX RECIPE

Steps:

• Preheat the oven to 375 degrees.
• Slice the heirloom tomatoes in half and lay them onto a lightly oiled baking sheet, skin sides up.
• Slice the jalapeno peppers in half lengthwise and lay on the baking sheet, skin sides up.
• Wrap the head of garlic in aluminum foil with a splash of olive oil and dash of salt and set onto the baking sheet.
• Roast 30-35 minutes until the pepper skins are nicely charred.
• While tomatoes and peppers are roasting, heat a large pot to medium heat and add olive oil.
• Add onion and celery and cook about 5 minutes to soften.
• Remove tomatoes, peppers and garlic and cool slightly.
• Peel the tomatoes and peppers and squeeze the garlic form their skins. Add it all to the large pot.
• With the heat on low, add remaining ingredients except lime and stir.
• Bring to a light boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
• Add lime juice and stir.
• Remove from heat.
• Cool slightly and strain. A food mill works great here to remove the bulky solids.

BLOODY MARY

Steps:

• Using water, moisten rim of a highball glass. Sprinkle 1/4 teaspoon celery salt on a small plate; dip rim into salt. Discard remaining celery salt from plate. Fill a shaker three-fourths full with ice. Place remaining ice in prepared glass. , Add vodka, juices, Worcestershire sauce, horseradish if desired, pepper, remaining celery salt and pepper sauce to shaker; cover and shake until condensation forms on exterior, 10-15 seconds. Strain into prepared glass. Garnish as desired.

MEXICAN BLOODY MARY

Steps:

• Sprinkle some salt on a plate and spread out evenly. Rub a lime quarter around the rim of a glass, then dip the rim into the salt.
• Add ice cubes to the glass and squeeze in some lime juice. Add the tomato juice, a couple dashes each Worcestershire sauce and Tabasco, and a little salt and pepper and stir well. Top the glass up with Corona, and continue to do so as you drink. If desired, tweak with more lime juice, Worcestershire, and/or hot sauce.

MICHELADA - THE MEXICAN BLOODY MARY RECIPE

Steps:

• Mix the salt and chili seasoning in a saucer and spread wider than the rim of the glass.
• Use a lime wedge and rub around the rim of each glass.
• Hold the glass from the bottom and move straight down and place into the salt/chili seasoning mix. Lift and set aside.
• Pour all of the drink ingredients into a large pitcher and mix.
• Fill up the glass with ice.
• Pour the mixed drink over the ice.
• Serve with olives and lime wedges for a little extra fun.

MEXICAN BLOODY MARY

Steps:

• 1. In a large pitcher, combine tomato juice, lemon juice, Worcestershire sauce, horseradish, hot sauce, celery salt, garlic powder, and black pepper. Cover and refrigerate until ready to serve.
• 2. Run a lime wedge around rim of each glass; dip glass into mixture of red pepper flakes, chili powder, and pink Himalayan salt.
• 3. For each drink, fill a cocktail shaker with ice cubes. Add about 6-oz. mix and 1.5-oz. vodka. Pour into rimmed glasses.
• 4. Add lime slices to each drink and garnish with avocado slices and grilled Serrano chile peppers, if desired.

MEXICAN BLOODY MARY

Steps:

• Fill a tall glass with ice.
• Add tomato juice, Tequila, L&P Worcestershire sauce, Tabasco and celery salt.
• Stir.
• Garnish with lime wedge and chilli pepper.