In Texas, we ask, “why drink vodka, when there’s tequila? Especially good tequila!” That’s how you get a Bloody Maria – good tequila mixed with a tangy Bloody tomato juices called sangrita.
Tequila imparts its distinct, lively tang to the unlikely but delicious combination of orange, lime and tomato juice. Unlike with Bloody Marys, leave the celery stick off the glass, and garnish with olives and limes. If you’re pouring Bloody Marias for breakfast or brunch, you might want to serve a huge platter of migas, too.
Description
What’s for breakfast?
Ingredients
Make the Sangrita:
- 3 medium to large oranges, juiced, OR 8 to 10 ounces orange juice
- 3 medium limes, juiced, OR 2-1/2 ounces lime juice
- 12 ounces (1-1/2 cups) tomato juice
- 4 dashes white pepper
- 1 dash Tabasco sauce
- 1 dash salt
Combine all ingredients and chill thoroughly.
- 2-1/2 ounces tequila
- 5 ounces chilled Sangrita (recipe above)
- 1/2 ounce (1 tablespoon) fresh lemon juice
- 1/8 teaspoon black pepper
- 1 teaspoon Tabasco sauce
- 2 dashes of Worcestershire sauce
- Lime wedges
- Olives (jalapeño stuffed olives are great!)
Instructions
- Combine all ingredients and mix well.
- Serve over ice, and garnish individual glasses with lime wedges and olives.
- Makes 2 tall drinks.
Notes
Sangrita is also often served as a chaser with shots of tequila and is quite tasty. Just remember the saying, “One tequila, two tequila, three tequila – floor!” This recipe is based on the Bloody Maria recipe in Dale Degroff’s The Craft of the Cocktail
Kitchen Tools You’ll Need
More Glug Glug Recipes
- Bloody Mary Recipes
Steve’s Bloody Mary - Tasting Away in Margaritaville
- Orange Sangria
- White Sangria
- Red Sangria