2 ratings

Patrón’s Bazaar Bloody Maria

The bloody maria is the drink in which the regular bloody mary gets crazy with tequila. With this south-of-the-border spin on the traditional brunch beverage, you’ll taste the tequila as it deliciously combines with the international spices and colorful tomatoes blended in this unique, festive recipe.

Recipe courtesy of Patrón.

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Depending on your taste preference, you can boost or lessen the amount of spice in each ice cube mixture.

A pinch of horseradish may be used in place of horseradish tincture.


For ice cubes:

  • Red tomatoes plus piri piri (Portugal)
  • Orange tomatoes plus habanero (South America)
  • Yellow tomatoes plus saffron (India)
  • Green tomatoes plus za'atar (Middle East)
  • 1 Pinch of salt and pepper for each blend
  • 2 Ounces water for each blend

For the cocktail:

  • 2 Ounces tequila, preferably Patrón Reposado
  • 3/4 Ounces lemon juice
  • 2 Tablespoons Worcestershire sauce
  • 3 Dashes of bitters, preferably Bitterman’s Hellfire Bitters
  • 5 Dashes of horseradish tincture


For ice cubes:

Blend ingredients together (each of the tomato/spice combinations separately).

Strain to remove seeds.

In ice cube tray, freeze each color separately. Let freeze overnight.

For the cocktail:

In a highball glass, add 1 or 2 crushed/smashed bloody maria ice cubes of each tomato color.

Layer by color until glass is very loosely filled.

In a separate glass, combine tequila, lemon juice, bitters and horseradish tincture and stir.

Pour mixture into highball glass.

Add straw and garnish with a skewer of multi-colored tomatoes, fresh squash blossom, exotic international peppers and celery with leaf still attached.