Bloody MariaAlexa Shields
The classic Bloody Mary gets a Mexican twist, replacing the vodka with tequila and making it extra spicy. Serve this Bloody Maria during your next brunch alongside your favorite Mi Rancho dishes.
- 2 shots Tequila
- 1/2 Lime, juiced
- 6 ounces Tomato Juice, or Tomato Juice Cocktail
- Hot Sauce to taste
- Black Pepper to taste
- 1 tsp. Horseradish
- Splash of Olive Juice
- Pickled Vegetables for garnish
Combine tequila, lime juice, tomato juice, hot sauce, black pepper, horseradish, olive juice and ice in a cocktail shaker and mix well.
Pour over ice and garnish with pickled vegetables and celery.