Spicy Tequila Bloody Mary Cocktail

spicy tequila bloody mary
Photograph by Rita Maas Rita Maas
  • Yield: 6 servings


46ounces tomato or vegetable juice
1ounce fresh lemon juice
1tablespoon Tabasco sauce or Louisiana hot sauce
2tablespoons prepared horseradish
1tablespoon Worcestershire
1pinch celery salt
1pinch freshly ground pepper
1pinch smoked paprika
1pinch red pepper flakes
1ounce fresh lime juice
12ounces tequila
Lime wedges and cherry tomatoes, for garnish


  1. Combine tomato juice, lemon juice, Tabasco sauce, horseradish, Worcestershire sauce, celery salt and black pepper in a large container with a tight-fitting lid. Cover tightly and shake vigorously. The Bloody Mary mix may be made up to 3 days ahead. Chill in the refrigerator.
  2. Add paprika, red pepper flakes and add lime juice to the Bloody Mary mix and stir well. Fill each glass with ice cubes, add 2 ounces of tequila, top off with the Bloody Mary mix, and stir. Garnish with a lime wedge and a cherry tomato, and serve.

Recipe reprinted with permission from Happy Hour at Home by Barbara Scott-Goodman (Running Press, 2013).