Bloody Maria Recipe | Abel & Cole

Bloody Maria

Cooking time
Serves4 people
Vegetarians Vegans Gluten-free diets

Swap vodka and for tequila and you get a Bloody Maria. A Mexican twist on our favourite brunch cocktail, the Bloody Mary, it has hot pepper sauce, cooling cucumber juice and a zesty dash of lime juice to bring it all together

Ingredients

  • 1 egg (optional)
  • 2 tbsp sea salt (optional)
  • 1 tbsp caster sugar (optional)
  • 1 cucumber
  • 2cm piece of ginger
  • 750ml tomato juice
  • 200ml tequila blanco
  • 2 limes
  • A few drops of hot pepper sauce
  • 1-2 tsp Worcester sauce
  • A few sprigs of coriander

Prep: 20 mins | Cook: nil

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Method

1. Start be decorating your glasses with a salt/sugar rim (this is optional). Separate the egg, pour the white into a shallow bowl and discard the egg yolk (add it to omelettes, quiche or custard). Whisk the egg white with a fork to break it up. Put 2 tbsp salt and 1 tbsp sugar into a separate bowl and mix together. Dip the rims of 4 tall glasses into the egg white and then the salt/sugar mix to coat them. Set aside.
2. Roughly chop the cucumber and place in a blender or food processor. Add a splash of water (around 50-100ml). Blitz to make a smooth purée. Set a sieve over a large jug and pour the cucumber purée into it. Press down with a spoon to squeeze out as much juice as possible. Discard the cucumber pulp (if you have a juicer you can just use that to juice the cucumber). Add 2 big handfuls of ice.
3. Peel and grate in the ginger. Pour in the tomato juice and tequila. Squeeze in the juice from 1 lime and the orange. Add a few drops of hot pepper sauce and 1-2 tsp Worcester sauce (as much or as little as you like of both). Use a large spoon to stir everything together for 2 mins.
4. Add a handful of ice to the glasses. Pour the Bloody Maria mix into the 4 glasses. Garnish each glass with a wedge of lime and a few coriander sprigs.
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