Bloody Margarita

Nacional 27 · Chicago

Adam Seger prefers tequila to vodka for his Bloody Marys (and his Bloody Margaritas) because it's more acidic and herbal. At Nacional 27, he makes Bloody Mary mix with ketchup, using a recipe adapted from his hometown's Baton Rouge Country Club.

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  • Servings: Makes 4 drinks

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spiced salt
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground pepper
  • 1 tablespoon pure chile powder
  • 1 teaspoon ground celery seeds
  • 1 lime wedge
  • 8 ounces reposado tequila
  • 4 ounces fresh orange juice
  • 2 1/2 ounces fresh lime juice
  • 1 cup prepared Bloody Mary mix, frozen
  • 2 cups ice
  • 4 pickled jalapeños, for garnish

How to make this recipe

  1. Make the cocktail

    Combine the salt, pepper, chile powder and ground celery seeds in a bowl.

  2. Moisten half of the outer <a href="/articles/cocktail-basics-techniques#rimmingaglass">rim</a> of 4 chilled rocks glasses with the lime wedge and coat lightly with the spiced salt. In a blender, combine the tequila, orange juice, lime juice, Bloody Mary mix and ice and blend until smooth. Pour into the rocks glasses and garnish with the pickled jalape&#241;os.

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493489 recipes/bloody-margarita-cocktails-2009 2013-12-06T23:12:34+00:00 Adam Seger cocktail-party|cocktails|4|brunch Adam Seger,Nacional 27,Bloody Mary,margarita,frozen drinks,Baton Rouge Country Club recipes,bloody-margarita-cocktails-2009 493489

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