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Ingredients
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Cocktail
Housemade Bloody Blend (makes approx. 16 oz)
Method
Housemade Bloody Blend
- 1
Combine base liquids
In a medium bowl or pitcher, combine 12 oz tomato juice and 4 oz Clamato (or additional tomato juice if omitting Clamato). Stir gently to blend.
- 2
Add citrus and seasonings
Add 1 oz fresh lemon juice and 1 oz fresh lime juice. Stir in 1 tablespoon Worcestershire sauce, 1 teaspoon hot sauce, and 1 teaspoon prepared horseradish until evenly distributed.
- 3
Finish and adjust
Whisk in 1/2 teaspoon smoked paprika, 1/4 teaspoon ground black pepper, 1/2 teaspoon celery salt, 1/4 teaspoon kosher salt, and 1/2 teaspoon agave or simple syrup. Taste and adjust seasoning: more hot sauce for heat, more citrus for brightness, or a pinch more salt if muted.
- 4
Strain and chill
Optionally strain the blend through a fine mesh strainer for a smoother texture. Chill the blend in the refrigerator for at least 30 minutes to let flavors marry. The mix yields ~16 oz (enough for 3-4 cocktails) and will keep refrigerated for up to 3 days.
Cocktail Prep
- 5
Prepare glass
Rub a lime wedge around the rim of a highball glass. Pour 1 teaspoon Tajin onto a small plate and dip the rim into the Tajin to coat evenly.
- 6
Build the cocktail
Fill the rimmed glass with ice cubes. Add 2 oz Maestro Dobel tequila, 4 oz chilled housemade bloody blend, and 1/2 oz fresh lime juice directly into the glass.
- 7
- 8
Garnish and serve
Garnish with a celery stalk and a lime wheel on the rim. Serve immediately with a straw or stirring stick.