Bloody Mary Variations

Ingredients

Red Snapper aka Bloody Margaret

• 2 oz. / 60 ml Dry Gin
• ½ oz. / 15 ml Lemon or Lime juice
• 4 oz. / 120 ml Tomato juice
• 2 dashes Tabasco sauce
• 4 dashes Worcestershire sauce
• Salt, Black pepper
• Garnish with a Celery stalk and a Lime wedge

Bloody Maria

• 2 oz. / 60 ml Tequila blanco
• 4 oz. / 120 ml Tomato juice
• ½ oz. / 15 ml Lemon juice
• 1 teaspoon Prepared Horseradish
• 2 dashes Tabasco sauce
• 4 dashes Worcestershire sauce
• 1 pinch Tajin spice mix
• 2 dashes El Yucateco Habanero sauce (or other Mexican sauce)
• Salt, Black pepper
• Garnish with Lime wedge, Lemon wedge, Pickle, Sweet pepper slices with Queso Fresco, Jalapeno peppers

Mayan Michelada

• ½ oz. / 15 ml Mezcal joven
• ½ oz. / 15 ml Lime juice
• ¼ oz. / 7 ml Agave syrup
• 5 dashes Maggi seasoning sauce
• 2 dashes El Yucateco Habanero sauce (or other Mexican sauce)
• 3 dashes Worcestershire sauce
• 1 bottle of Mexican beer (Modelo Especial or Corona Extra)
• Garnish with a Lime wheel

Vladimiry

• 2 oz. / 60 ml Vodka
• 4 oz. / 120 ml Carrot juice
• ¾ oz. / 22 ml Lemon juice
• ½ Shallot, roughly chopped
• ½ teaspoon Horseradish
• ¼ teaspoon Caraway seeds
• Salt, Black pepper
• Garnish with 2 dill sprigs, Pickle spear

Superhot Bloody Mary

• 2 oz. / 60 ml Vodka
• 4 oz. / 120 ml Tomato Juice
• ½ oz. / 15 ml Lemon Juice
• 3-4 dashes of Worcestershire Sauce
• Salt, Black Pepper
• 2 dashes of Tabasco sauce
• 2 dashes of Mexican hot sauce
• 2 dashes of Natasha’s Revenge Extremely hot sauce
• 1 teaspoon Georgian Adjika
• 1 dash Mad Dog 357 Silver Bullet Edition
• Garnish with Celery stalk