Bloody Maria with Pickled Jalapeños

Bloody Maria Cocktail with tequila

Bloody Maria with Pickled Jalapeños is Latin-influenced take on the a classic brunchtime cocktail.

Bloody Maria with Pickled Jalapeños 

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Bloody Maria Cocktail with tequila


  • ½ pound jalapeños (halved lengthwise)
  • 10 clove whole peeled garlic
  • 6 sprigs fresh basil
  • 1 tablespoon olive oil
  • 2 cup cider vinegar
  • 2 cup water
  • 2 bay leaves
  • 2 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon whole black peppercorns
  • 7½ ounce tomato juice
  • 2 ounce tequila
  • 1 ½ ounce fresh lime juice
  • 1 teaspoon red Tabasco (or other high acid hot sauce)
  • ¼ teaspoon Worcestershire sauce
  • freshly ground black pepper (to taste)
  • 1 grape or cherry tomato (as garnish, optional)


Make the jalapeños: Place jalapeños, garlic, basil sprigs and olive oilin a large heatproof glass bowl. In a medium pot, bring cider vinegar, water, bay leaves, salt, sugar, and peppercorns to a boil over medium-high. Reduce heat and simmer 2 minutes. Pour over jalapeños and let sit until cool, about 1 hour. Use a small plate to keep jalapeños submerged if they float. Refrigerate in cooking liquid in an airtight container, up to 3 weeks.

Make the cocktail: Combine tomato juice, tequila, lime juice, hot sauce, Worcestershire sauce and a few grinds black pepper in a cocktail shaker and shake to combine. Pour into a large ice-flled glass. Garnish with grape tomato (if using) and pickled jalapeño.