Bloody Maria (Mexican)

The Bloody Mary has been fighting hangovers and improving mornings since the mid-1930s. Despite the unimpeachable quality of this ubiquitous favourite, the cocktail has spawned several variations, from the gin-spiked Red Snapper to Canada's national drink, the Clamato-laced Bloody Caesar. But give tequila the nod over vodka and employ some heat, and you get the Bloody Maria, a south-of-the-border spin on the classic.

The Bloody Maria has no known origin date or location, and it's likely that it has existed in some form for decades. The addition of tequila is a natural fit in a cocktail that welcomes interchangeable base spirits, so it's easy to imagine a curious barkeep adding the agave spirit to the before-noon classic. Throw in some complementary spices and garnishes, and the savoury, delicious Bloody Maria was born. Some Bloody Maria recipes simply swap vodka for tequila, while others call for specific formulas of mixers, hot sauce, accoutrements and garnishes. This Bloody Maria recipe is laced with tomato juice, two brands of hot sauce, lemon juice, Worcestershire sauce, celery salt and black pepper, and it gains an additional kick from a hefty dose of horseradish. To top it off: a salad-like medley of garnishes, including a cucumber spear, jalapeño slices and queso fresco. The flavourful, spicy combination will get you up and moving, and the garnishes provide a welcome snack. The next time your brunch (or prior night's revelry) requires a restorative drink, make it a tequila-spiked Bloody Maria.

2 oz tequila
4 oz tomato juice
½ oz lemon juice, freshly squeezed
½ Tbsp. prepared horseradish
4 dashes Worcestershire sauce
2 dashes Tabasco sauce
2 dashes Tapatio hot sauce
1 pinch celery salt
1 pinch black pepper, freshly ground

Garnish (optional):
lime wedge
lemon wedge
cucumber spear
sweet pepper slices
jalapeño pepper slices
queso fresco

Add the tequila, tomato juice, lemon juice, horseradish, Worcestershire sauce, Tabasco, Tapatio, celery salt and black pepper to a shaker and fill with ice.

Shake briefly and strain into a pint glass filled with fresh ice.

Garnish with a lime wedge, a lemon wedge, a cucumber spear and a skewer of sweet pepper slices, jalapeño slices and queso fresco.

Makes 6-8 servings.