Bloody Maria Cocktail - A Tequila Bloody Mary

Serves 2

Cook Time

Total Time


    For the Rim

    • 1 Tbsp Kosher Salt
    • 1 tsp celery salt
    • 1 tsp paprika
    • 1/8 tsp garlic powder
    • Lime wedges

    For the Cocktail

    • 1 Tbsp Olive Oil
    • 1 Tbsp Sriracha
    • 4 Peeled, deveined shrimp
    • 6 ounces tequila
    • 6 dashes Worcestershire
    • 6 dashes hot sauce
    • 1 teaspoon freshly-grated horseradish
    • 1 ounce fresh lime juice
    • 12 ounces tomato juice (I used V-8)


    • Celery Stalk
    • Grilled Shrimp
    • Lime Wedge
    • Cherry Tomato


    For the Rim:

    1. Combine the Kosher salt, celery salt, paprika and garlic powder. Rub edge of glasses with lime wedge and dip them in the spice mixture.

    To Make the Cocktail:

    1. Combine the olive oil and sriracha sauce; add the shrimp and coat well. Grill on high heat for approximately 2-3 minutes per side until cooked through (I had medium shrimp and it took about 5 minutes).
    2. In a pitcher filled with ice, combine all the cocktail ingredients and stir until well chilled. Pour through a strainer into tall, ice-filled glasses.
    3. Garnish with celery stalk, grilled shrimp, lime wedge and cherry tomato.

    Recipe Notes

    © 2017 Creative Culinary. All rights reserved.