Bloody Maria

Bloody Maria
Staff Writer

Chef/Owner of Toloache in New York City, Julian Medina’s Mexican cuisine is renowned—and this version of the Bloody Mary gets an interesting twist, a Oaxacan dried grasshopper salted rim. This Mexican version of a Bloody Mary uses many of the same ingredients that came be used to make an authentic Mexican mole—chile de arbol, lime juice, onion, hot sauce and sangrita—but kicked up a notch. The cocktail comes together when it is garnished with Chapulines salt rim, a combination of sea salt and Oxacan-dried Grasshoppers. 

 

1
Servings
174
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  ounces  Jimador Tequila Blanco
  • 2  ounces  Sangrita*
  • bottle Dos Equis Lager
  • sprig cilantro, for garnish
  • Oaxacan salt rim**

Directions

In a cocktail shaker combine the tequila and sangrita with ice and shake well. Use lime to rim the edges of a highball glass. Crush grasshoppers into the salt and mix together. Dip glass rimmed in lime juice into the Grasshopper Salt mixture. Pour contents frm the shaker into the highball glass. Top off the cocktail with the Dos XX Lager to fill the glass and garnish with cilantro sprig.

Nutritional Facts

Total Fat
14g
20%
Sugar
1g
1%
Saturated Fat
8g
33%
Cholesterol
39mg
13%
Carbohydrate, by difference
1g
1%
Protein
11g
24%
Vitamin A, RAE
88µg
13%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
386mg
39%
Choline, total
9mg
2%
Magnesium, Mg
16mg
5%
Phosphorus, P
262mg
37%
Selenium, Se
8µg
15%
Sodium, Na
394mg
26%
Water
27g
1%
Zinc, Zn
2mg
25%