Bloody Maria Recipe

Rim the glass

Pour Tajin (and optional salt) onto a small plate. Run the lime wheel around the outer rim of a highball or Collins glass to moisten. Press the rim into the Tajin mixture and rotate until evenly coated. Set glass aside.

Add ice to a cocktail shaker or mixing glass until about two-thirds full.

Tear one jalapeño slice in half (to release some seeds and membrane for heat) and add all jalapeño slices to the shaker. If you prefer milder heat, add only one slice and remove seeds.

Add 1.5 oz Lunazul tequila, 4 oz Bloody Mary mix, and 0.5 oz fresh lime juice to the shaker.

Add optional flavor boosters: 3 dashes Worcestershire sauce, 2 dashes hot sauce, and a turn of fresh ground black pepper if using. These enhance savory depth and heat—adjust to taste.

Cap the shaker and roll or shake gently 6–8 seconds. Rolling (pouring briefly between two vessels) integrates ingredients while preserving some texture; a short firm shake chills and dilutes slightly.

Fill the rimmed glass with fresh ice. Strain the mixed cocktail into the prepared glass over the ice.

Garnish with the celery stalk placed upright in the drink and a lime wheel on the rim. Optionally thread an extra jalapeño slice onto the celery or skewer it with a cocktail pick for visual heat.

Serve immediately with a small spoon or straw. Advise guests that the drink is spicy and that additional Tajin can be sprinkled over the top for extra zing.