Bloody Mariachi
Presented by Andrés Moran
A tequila version of the Bloody Mary made with traditional Mexican spices and aromatic herbs that is perfect for brunch.
Difficulty:
Intermediate
Glass:
Boston
Ice:
Served up
Occasion:
Warm Weather, Brunch
Garnish:
Rosemary sprig, cucumber, jalapeño & cherry tomato
Recipe Ingredients
Servings 1
| 1.5 oz | Patrón Silver |
| 3 oz | Tomato juice |
| .5 oz | Fresh lemon juice |
| .5 oz | Fresh orange juice |
| 3 | Cucumber slices |
| 2 | Sprigs rosemary |
| + | Jalapeño wedge |
| + | Worcestershire sauce, to taste |
| + | Kosher salt and freshly ground pepper |
| + | Rosemary sprig and cherry tomato for garnish |
| 45 ml | Patrón Silver |
| 90 ml | Tomato juice |
| 15 ml | Fresh lemon juice |
| 15 ml | Fresh orange juice |
| 3 | Cucumber slices |
| 2 | Sprigs rosemary |
| + | Jalapeño wedge |
| + | Worcestershire sauce, to taste |
| + | Kosher salt and freshly ground pepper |
| + | Rosemary sprig and cherry tomato for garnish |
Unless noted, drinks should be made one at a time.
How to Make
- In a cocktail shaker, muddle sprig of rosemary, cucumber and jalapeño wedge.
- Add Patrón Silver, tomato juice, lemon juice, orange juice, kosher salt, Worcestershire sauce and shake.
- Strain onto fresh ice in a collins glass.
- If you like, rim the glass with kosher salt and pepper.
- Garnish with a small cherry tomato and sprig of rosemary.
How to Shake & Strain
How to Rim a Glass
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