A New Twist on the Bloody Mary

Take your weekend brunch from drab to fab with this delicious, curry-infused twist on the classic Bloody Mary.
By: Liz Gray
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Bloody Marys and brunch go together like, well, Bloody Marys and brunch. While the classic Bloody Mary starts with a vodka base, this spicy interpretation from Elise of A Beautiful Mess begins with a generous helping of curry-spiced, tea-infused tequila. Mix it up with carrot juice, Bloody Mary mix and a few shakes of hot sauce.

Make this drink spring brunch-ready by serving in a Mason jar with a salted rim. Garnish with a fresh veggie skewer, a slice of lime and the traditional stalk of celery.  What are you waiting for? Mix one up this weekend.

Carrot Bloody Maria

Photo by: Elise Larson

Elise Larson

Recipe courtesy Elise Larson of A Beautiful Mess
Serves one


Fresh Carrot Juice
Bloody Mary mix
2 ounces Numi Carrot Curry Savory Tea-infused tequila**
Tabasco sauce
Fresh veggies, for garnish
Margarita salt, for garnish
Black pepper


Rub the rim of a tall glass or mason jar with a slice of lime. Dip into coarse margarita salt. Fill glass 1/3 of the way with ice. Add tequila, then fill the rest of the glass with half Bloody Mary mix and half carrot juice. Add a few splashes of Worcestershire sauce, Tabasco sauce and the juice of half a lime. Mix with a spoon, then sprinkle a little black pepper on the top and garnish with celery and fresh veggies.

** To infuse liquor with tea, fill a glass container with liquor in the amount that you need for your recipe. One tea bag is enough for up to 8 ounces of liquor. Seal your container with an airtight lid and store it in a dark area. Allow to infuse for 48-72 hours before removing the tea bag.

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