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3-Step Mezcal Bloody Maria
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This three-step mezcal Bloody Maria is a bold Mexican-inspired twist on the classic brunch cocktail, replacing vodka with smoky mezcal and rimmed with Tajín for extra spice and brightness. Blending tomato juice, hot sauce, Worcestershire, and lime, it’s garnished with celery, cherry tomato, and pickled jalapeño for a festive, flavor-packed sip that’s perfect for brunch, backyard gatherings, or sipping anytime you want a savory cocktail. While you’re at it, try my big batch spicy margarita or this Old Bay Bloody Mary for even more delicious cocktail variety.
Why You’ll Love This Recipe
- Smoky flavor – Mezcal adds a rich, smoky depth you don’t get with a traditional Bloody Mary.
- Customizable – Easy to adjust spice level, rim seasoning, and garnishes.
- Quick and simple – Comes together in minutes with minimal prep.
Bloody Mary vs. Bloody Maria
What’s the difference between a classic bloody Mary and a bloody Maria? Good question! Although both of these drinks have many of the same ingredients, a traditional bloody Mary is made with vodka while a bloody Maria is made with tequila or mezcal!
Key Ingredients in This Recipe
- Mezcal – Mezcal has a distinct taste that gets its flavor from slow-roasted and distilled hearts of agave plants – it’s tequila’s smokier cousin.
- Tomato juice – Shaking the tomato juice with the ice dilutes it so it isn’t quite so thick. You can’t make a bloody Mary or bloody Maria without tomato juice! I recommend regular tomato juice or V8.
- Hot sauce – Hot sauce is used to season the tomato juice mixture. I recommend using a vinegar-based hot sauce for this recipe – it adds a good balance of acid. My favorite is a Mexican hot sauce like Cholula, Tapatio or Valentina.
- Lime – While most bloody Mary recipes use lemon juice for an addition of acid, I like to lean into the Mexican-inspired flavor and use lime.
- Tajin – Tajin® is a Mexican seasoning blend of chili peppers, lime and sea salt and is often used to enhance the flavor of fruits like watermelon or mango. Here it adds a mild, spicy addition to the rim in combination with a bit of salt.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make a Mezcal Bloody Maria (Step-by-Step)
Rub a lime wedge around the rim of a pint glass. In a shallow bowl stir together the Tajin and the kosher salt. Dip the glass in the salt mixture so it evenly coats the rim.
Add ice to a cocktail shaker and add tomato juice, mezcal, Worcestershire, hot sauce, and pepper. Shake vigorously to combine.Strain into a collins glass filled with fresh ice.
Add the celery stalk to the glass. Thread the tomato, jalapeño and lime wedge onto a skewer. Serve immediately.
How to Serve a Mezcal Bloody Maria
- Glass prep: Rim glasses with lime juice and Tajín or salt.
- Ice: Serve over fresh ice in a tall collins or pint glass.
- Garnish bar: Offer celery stalks, cherry tomatoes, pickled jalapeños, olives, and lime wedges.
- Pairings: Serve with brunch favorites like breakfast tacos, chorizo hash, or huevos rancheros.
How to Store a Mezcal Bloody Maria
- Make ahead: Mix the Bloody Maria base (without ice) up to 24 hours in advance.
- Refrigerate: Store the mixture in a sealed pitcher in the fridge.
- Leftovers: Cover and refrigerate leftover cocktails for up to 8 hours, then stir and serve over fresh ice.
FAQ – Frequently Asked Questions
Yes. Prepare the mix ahead, refrigerate, and shake with ice just before serving.
It’s similar in strength to other brunch cocktails, balanced by tomato juice and seasonings rather than tasting overly boozy.
It can be as mild or spicy as you like, depending on the hot sauce and rim seasoning you use.
Yes. Tequila blanco works well and creates a smoother, less smoky cocktail.
Other Recipes to Try
If you loved this Bloody Mary recipe, give the following cocktails a try for your next soiree:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Mezcal Bloody Maria
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Ingredients:
- Lime wedges, as needed
- ¼ cup Tajin
- 2 tablespoons coarse kosher salt
- ⅔ cup tomato juice
- 1½ ounces mezcal
- ½ ounce freshly squeezed lime juice
- Dash Worcestershire
- 1 teaspoon hot sauce of choice (I use Cholula)
- ⅛ teaspoon freshly ground black pepper
- Celery stalk, for garnish
- Cherry tomato, for garnish
- Pickled jalapeño, for garnish
Instructions:
- Rub a lime wedge around the rim of a pint glass. In a shallow bowl stir together the Tajin and the kosher salt. Dip the glass in the salt mixture so it evenly coats the rim.
- Add ice to a cocktail shaker and add tomato juice, mezcal, Worcestershire, hot sauce, and pepper.
- Shake vigorously to combine. Strain into a collins glass filled with fresh ice.
- Add the celery stalk to the glass. Thread the tomato, jalapeño and lime wedge onto a skewer. Serve immediately.
Nutrition:
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