This Mexican Bloody Mary recipe was given to me by my mate, Andy. During a cocktail party at my place, Andy, who’s worked in bars in the past, came up with this. It’s a take on a Bloody Mary, minus the vodka. Feel free to add tequila to the mix, too, if you like something a little stronger.–Katie Quinn Davies
LC A Bloody Mary By Any Other Name Note
Call this cocktail what you will—a Mexican Bloody Mary, a riff on a michelada, or a simple and satisfying tomato beer (doesn’t that sound like a version of beer pong in which college students use wee tomatoes in place of ping pong balls?). Though the cocktail is all of the above, it’s actually far more nuanced than any of these monikers lets on. So think of it what you will, but we like to think of it as our own personal picker upper come Sunday morning.
Mexican Bloody Mary
- Quick Glance
- 5 M
- 5 M
- Makes 1
- Fine sea salt
- 1 lime, quartered
- 3 to 4 ice cubes
- 3/4 cup tomato juice
- Worcestershire sauce, to taste
- Hot red pepper sauce, such as Tabasco, to taste (you’re going to want at least a few good shakes)
- Freshly ground black pepper
- 1 (11.2 fluid ounces) bottle Corona or similarly light beer
- 1. 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.
- 2. 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.