Don Julio Bloody Maria

on Julio tequilas quite some time ago with a friend at a local pub. Read my thoughts on all the expressions we tasted that night. I found the Don Julio Blanco to be clean in taste with hints of black pepper flavor.

Don Julio Bloody Maria Recipe

Ingredients:

• 1 ½ oz Don Julio Blanco Tequila
• 5 oz Don Julio Bloody Maria Mix*
• ½ oz Fresh Lemon Juice
• Pickled Escabeche (for garnish)

Don Julio Bloody Maria Mix (Makes about 24-30 oz):

• 24 oz Organic Tomato Juice
• 1 Red Bell Pepper, chopped
• 1 Large Cucumber, chopped
• 5 oz Worcestershire Sauce
• 1 tsp Ground Black Pepper
• 2 tbsp Prepared Horseradish
• 1 tsp Tabasco Sauce

Escabeche (Pickled Vegetables):

• 1 Head of Cauliflower, cut into ½-inch cubes
• 4 Carrots, peeled and sliced into ¼-inch rounds
• 2 Celery Stalks, chopped into ¼-inch pieces
• 1 Jalapeño Pepper, sliced into thin rings
• 1 Bay Leaf
• 2 tsp Black Peppercorns
• 2 tsp Salt
• 3 cups Water
• 2 cups White Wine Vinegar
• 1 cup Sugar

Directions:

Making the Don Julio Bloody Maria

1. Fill a cocktail shaker with ice.
2. Add tequila, Bloody Maria mix, and fresh lemon juice.
3. Shake well and strain into a tall glass over fresh ice.
4. Garnish with pickled escabeche.

Preparing the Don Julio Bloody Maria Mix

1. Combine all ingredients in a blender.
2. Blend until smooth.
3. Strain the mixture through a fine mesh sieve into a sealed container.
4. Refrigerate until ready to use.

Preparing the Escabeche (Pickled Vegetables)

1. Place the chopped vegetables in a heatproof glass container.
2. In a saucepan over medium-low heat, combine water, vinegar, and sugar.
3. Stir until the sugar fully dissolves—do not bring to a boil.
4. Pour the warm liquid over the vegetables, ensuring they are completely submerged.
5. Seal the container and refrigerate for at least 48 hours before using for the best flavor.

Enjoy your Don Julio Bloody Maria with a bold and zesty kick! 🍹