Bloody Maria Recipe

Combine ketchup, soy sauce, prepared horseradish, minced chipotle in adobo, lime juice, smoked paprika, brown sugar, and salt in a small bowl.

Whisk thoroughly until smooth and a bit glossy. Taste and adjust heat, acidity, or sweetness: add more chipotle for heat, more lime for brightness, or a pinch more brown sugar to balance acidity.

Set aside at room temperature for at least 10 minutes to let flavors meld (can be made up to 24 hours ahead and refrigerated; bring to room temp before using).

Pour Tajín and coarse salt onto a small plate and mix to combine.

Run the lime wedge around the rim of a highball or pint glass until evenly moistened.

Dip the glass rim into the Tajín-salt mixture and rotate to coat evenly. Set glass aside.

Fill a cocktail shaker with ice (approximately 3/4 full).

Add 2 oz Cazadores Blanco tequila, 4 oz Clamato juice, 1/2 oz fresh lime juice, 3 dashes Worcestershire sauce, 2 dashes hot sauce, and a pinch of black pepper to the shaker.

Add 1 tablespoon of the prepared House-Made "Bloody Mud" to the shaker. Reserve another 1/2 tablespoon for drizzling into the glass if you want a marbled look.

Shake vigorously for 8–10 seconds to chill and slightly aerate the mixture.

Fill the rimmed glass with fresh ice (use the 1 cup measured ice). Strain the cocktail into the prepared glass over the ice.

If reserved, drizzle the extra Bloody Mud over the top and use a long spoon or skewer to create a light swirl or marbling for visual interest.

Skewer the two cocktail shrimp on a short cocktail pick and hang over the rim, or rest them on the surface of the drink.

Add the lime wedge and optional celery stalk as additional garnish. Finish with an extra sprinkle of Tajín over the top to taste.

Serve immediately with a straw and a small napkin; advise guests to stir before sipping to fully incorporate the Bloody Mud.