Bloody Maria by Lynette Rohrer Shirk

The bloody Mary goes south-of-the-border with tequila and lime instead of vodka and celery stalk.

SERVES 1

2 lime wedges

¼ teaspoon celery salt

¼ teaspoon Worcestershire sauce

⅛ teaspoon pepper

Dash of Tabasco sauce

1 ounce tequila

5 ounces tomato juice

Run a lime wedge around the rim of a tall glass, then dip the rim in celery salt.
Fill the glass with ice and squeeze the same lime wedge into it.
Shake the celery salt, Worcestershire sauce, pepper, and Tabasco sauce into the glass.
Add the tequila and tomato juice and stir well with a long iced tea or bar spoon. Garnish with a lime wedge.

A Bloody Mary is made like a Bloody Maria, only with vodka instead of tequila, and a Bloody Bull is made by adding beef bouillon to a Bloody Mary.