We love bloodies especially a bloody mary made with tequila, not the typical restaurant bar variety made with some brand of unusually viscous bloody mary mix. That stuff is too sweet, too thick, too much like slurping soup off ice cubes. Instead, the south-of-the-border bloody mary made with thin-bodied, full-flavored Clamato juice with the added punch and tartness provided by lots of extra fresh lime juice is just right. Lots of lime, so that the cocktail combines the best characteristics of a bloody mary with those of a margarita.
Of course, you’ll have to replace the vodka with tequila or a crisp lager beer for a Michelada, the Mexican beer bloody. Our preferred tequila is the cheapest one made with 100% agave you can find. Our preferred beer is any refreshing, crisp lager, Mexican or not.
Read this post if you’re wondering about tequila.
Read this for more info about micheladas.
- Abou 2 ounces tequila (the cheapest 100% agave tequila you can find is a great choice)
- Juice of 1/2 to one whole lime (or even more and use less Clamato), plus wedges for garnish
- Worcestershire sauce
- Hot pepper sauce
- Old Bay or celery salt
- About 4 ounces Clamato juice
- Moisten the rim of a good-size cocktail glass with the cut lime.
- Rim the glass with Old Bay seasoning or coarse salt.
- Fill the glass with ice.
- Add the tequila, lime juice, worcestershire sauce, hot pepper sauce, Old Bay seasoning, and clamato. Stir.
- Taste and adjust the seasonings as you like.
- Garnish with an additional lime wedge. Makes one serving.