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Border Grill Bloody Maria

Border Grill Bloody Maria
Total time:

10 min

Prep time:

10 min

Cook time:


The Too Hot Tamales, chefs Mary Sue Milliken and Susan Feniger, created a smoky, sultry twist on the classic Bloody Mary with this Bloody Maria recipe.


Serving Size: 8

1 32 oz. can tomato juice
2 Tbsp. freshly grated horseradish
1/4 cup freshly squeezed lime juice
4 dashes Worcestershire sauce
1 tsp. celery seed
2 canned chipotle chiles, stemmed and seeded
As needed Salt and freshly ground pepper, to taste
12 oz. tequila blanco (omit for “virgin” cocktail)
1 ripe, Fresh California Avocado, halved, seeded, peeled, cut into 1/3 and then halved again*
As needed Tajín® Clásico Seasoning**, optional
As needed Celery sticks and jicama
As needed Veggie Ice Cubes
4 tomatillos
1 large cucumber
As needed 1 to 2 jalapeños

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  1. Pour tomato juice into a large glass pitcher and add horseradish, lime juice and Worcestershire sauce. Place celery seeds in mortar and smash along with chipotle chilies, then add to pitcher and whisk to incorporate. Season with sea salt and freshly ground pepper.
  2. For each 4 ounces of Bloody Maria mix, add a 2 ounce shot of tequila blanco
  3. Poor into Tajín- rimmed glasses with 1 to 2 veggie ice cubes (see recipe below) and garnish with one wedge of avocado on the glass and a couple of celery or jicama sticks.

Veggie Ice Cubes 

Puree tomatillos, cucumber and jalapeno in a blender. Strain with a fine mesh sieve. Pour into a plastic container and fill up to 1”. Place in freezer. Once completely frozen, crack into ice pieces and add one to two pieces to Bloody Maria.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

**Tajín® Seasoning is a spicy salt mixture that is used in many classic Mexican dishes and can be found in most Mexican supermarkets or in the Mexican food aisle in your local grocery store.

Shown with a Crunchy California Avocado Fritter

Copyright © 2013, Mary Sue Milliken and Susan Feniger,

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