Bottom-of-the-Jar Bloody Maria

by John Cusimano 1:02 PM, January 13, 2017

Aired June 2, 2017

Serves 1 cocktail

Sliced pickled jalapeños (brine and sliced peppers) from the bottom of the jar
2 ounces tequila
4 ounces spicy veggie juice (I use Spicy Hot V8)
1/2 ounces Worcestershire sauce
1/2 ounces fresh lime juice
1/2 teaspoon lime zest
2 dashes Tabasco
Celery salt and pepper to taste
Cilantro, celery stalk and Spanish olive, to garnish


Add all ingredients to jalapeño jar. Add ice, cover with lid and shake. Remove lid, garnish with cilantro, celery and olive. Serve with a straw.


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