Southwest Bloody Mary Recipe

Combine and adjust

In a pitcher or jar, combine tomato juice, lime juice, lemon juice, hot sauce, Worcestershire sauce, smoked paprika, ground cumin, garlic powder, kosher salt, black pepper, agave (if using) and minced chipotle (if using). Whisk or shake vigorously until evenly combined.

Taste and adjust seasoning: add more hot sauce for heat, more agave for sweetness, or more salt/lime for brightness. Refrigerate at least 30 minutes to let flavors meld (overnight is best). Stir before using.

Prepare glass

Run a lime wedge around the rim of a highball or pint glass. Dip the rim into coarse salt or chile-lime seasoning (place seasoning on a small plate) to coat evenly. Fill the glass about three-quarters full with ice.

Pour spirits and mix

Into a cocktail shaker filled with a few ice cubes (or directly into the glass if you prefer a less-diluted drink), add 2 oz Tito's vodka and 4 oz Southwest Bloody Mix. Add 0.5 oz fresh lime juice if you want extra brightness. Shake gently 6–8 seconds if using a shaker; if building in the glass, stir gently 10–15 seconds to chill and combine.

Top with beer

Pour the cocktail mixture into the prepared glass (if shaken, strain over the ice). Slowly top with 3 oz (about half a 12-oz can) Modelo to add effervescence. Stir once gently to integrate the beer with the Bloody mix.

Garnish and serve

Finish with a celery stalk, a lime wedge on the rim, a few pickled jalapeño slices, and an optional cooked bacon strip for a savory accent. Serve immediately with a long straw.