Bloody Maria with Jalapeño Infused Tequila

by Yvette Marquez on January 17, 2025

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Spice up your weekend brunches and game day gatherings with this easy Bloody Maria recipe! This fun twist on the classic Bloody Mary is made with jalapeño infused tequila instead of flavorless vodka, adding a fiery, Mexican-inspired kick you’re sure to love.

45 degree angle of a bloody maria cocktail on a serving tray with a fresh celery stick, a fresh sprig of dill, and a skewer with a red cherry tomato, yellow cherry tomato, and green olive as garnish.

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Table of Contents

What is a Bloody Maria drink?

If you’re of drinking age, chances are you’ve heard of a Bloody Mary—a classic “breakfast cocktail” made with a spiced tomato juice base and vodka. While there are many variations on the theme (like Micheladas, which are made with beer or Green Marys, which are made with tomatillos), this tequila-based twist might just be my favorite.

To make a Bloody Maria, all you need to do is make a normal Bloody Mary with tequila. But, being the spice-lover I am, I go a step further and infuse my tequila with fiery chiles to add an extra layer of flavorful heat. For anyone who is less enthusiastic about spicy flavors, feel free to omit this step!

Why You’ll Love This Bloody Maria Recipe

If you’re looking for a cocktail that’s both fresh and familiar, this is it. Plus, the flavorful tomato juice base makes it feel *almost* healthy!
These spicy Bloody Marias are fantastic for pairing with all your favorite brunch and game day favorites, from authentic huevos rancheros and egg & chorizo breakfast burritos to carne asada fries and bacon-wrapped jalapeño poppers.
It’s just as easy to whip up a pitcher as it is to make a single serving, making this Bloody Maria recipe the perfect option for entertaining.

Ingredients & Substitutions

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Serrano or Jalapeño Chiles – For making the spicy tequila. Note that serranos are spicier than jalapeños, so choose the chiles that work best for your heat tolerance.
Tequila – I recommend tequila blanco for a mild and affordable option, but feel free to use your favorite tequila.
Tomato Juice – I usually start with plain tomato juice, but you’re welcome to swap in a blend like V8 if you like.
Fresh Lemon Juice – “Fresh” is the operative word here—the bottled stuff isn’t in the same league.
Worcestershire Sauce – This umami-booster is a classic ingredient in bloody mary mixes. Make sure to read your labels if you’re gluten-free, as some are made with wheat products. For a vegan alternative, soy sauce or Tamari are both good options.
Tabasco Sauce – Another classic bloody mary addition. Feel free to swap in your favorite pepper sauce.
Tajín, Kosher Salt & Pepper – Adding a flavorful rim to cocktails is an easy way to boost the visual and flavor appeal. If you don’t have chili lime salt on hand, a simple mix of extra salt and freshly cracked black pepper is also lovely!
Garnishes of Choice – I like to go all out with my Bloody Maria garnishes, adding enough veggies that it almost feels like a salad in a glass. A crunchy rib of celery, a sprig of grassy dill, juicy cherry tomatoes, bright lemon or lime wedges, vinegary pepperoncini peppers, and pitted green olives are my favorites, but feel free to mix and match whatever speaks to you.

worcester sauce, tajin, and tabasco bottles on a glass table with a bowl of fresh lemons an limes in the background and a halved lemon on an old-fashioned citrus reamer and lime juice presser in the foreground.

How to Make Bloody Marias

This easy cocktail recipe comes together with just a few minutes of effort. Here’s how:

Step 1: Make Jalapeño Infused Tequila (Optional). Stem the chiles and cut lengthwise into thin strips, then add them to your bottle of tequila. Replace the cap (make sure to tighten it well!), then shake the bottle gently. Let the bottle sit at room temperature overnight. To serve, pour the tequila through a fine-mesh sieve and discard any strips or seeds. (If you aren’t a fan of spicy flavors, skip this step.)

Step 2: Make the Bloody Maria Mix. Stir together the tomato juice, lemon juice, Worcestershire sauce, and Tabasco, then season to taste with salt and pepper.

Step 3: Rim Glasses (Optional) – For a bit of extra flair, rim your glasses with Tajin seasoning salt. Pour the Tajin onto a small flat dish. Run a wedge of lemon around the rim of a tall glass, then roll the outer rim in the Tajin, coating it evenly.

Step 4: Assemble – Fill the (Tajin-rimmed) glass with ice. Add the Bloody Maria mix and 2 ounces of the spicy tequila, then stir to mix. Add the garnishes of your choice, then enjoy. ¡Salud!

serving tray with a pitcher and two glass of spicy bloody marias garnished with celery, cherry tomatoes, olives, and dill with two serrano chiles in the foreground.

Optional Variations

This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Spicy Bloody Mary – Simply swap in vodka for the tequila, using the same technique to infuse it with chiles.
Less-Spicy Bloody Maria – Skip the first step, using regular tequila blanco instead of infused tequila.
Virgin Bloody Maria – The Bloody Maria mix is delicious, even without the addition of spicy tequila. Feel free to serve it on ice as is. For an added boost of flavor, swap in the NA tequila of your choice.

woven serving tray with a matching pitcher and two glasses with a woven rafia exterior filled with homemade bloody marias under a peach and white carnation garland.

Serving & Topping Suggestions

For your next gathering, take a note from my post about setting up a Bloody Mary bar! Simply lay out the elements for your guests to serve themselves—glasses, a rimming station, an ice bucket, a pitcher of bloody maria mix, chile infused tequila and/or vodka, and an assortment of garnishes.

Aside from the expected celery sticks and olives, consider branching out. I like to have fresh herbs like dill, pepperoncini peppers, and multi-colored cherry tomatoes, plus toothpicks or skewers for holding all the goodies. Other good options include sliced cucumbers, cocktail onions, and mini bell peppers.

Feel free to go a step further than veggies and add some protein to your garnishes—there are bars in Chicago that offer giant Bloody Mary bar spreads that are more like grazing boards, so the cocktail itself doubles as a snack! You can use everything from cubed cheese, chipotle tequila shrimp, and spicy candied bacon.

Expert Tips & Tricks

Make Ahead. Prep the bloody maria mix the night before when you infuse your tequila. Giving the flavors time to meld ensures even better results!
Batch It. Making a giant pitcher (or several) is just as easy as making a single batch of mix. Use the toggling switch on the recipe card to help you do the math—about 8-10 servings of the mix should fit in a standard pitcher.
Crisp Veggies. I recommend storing your celery sticks upright in a glass with cool water. This will help them maintain their turgor pressure, keeping them nice and snappy!

Storage Instructions

Room Temperature – Strained jalapeño tequila will keep indefinitely at room temperature. (The booze acts as a pickling liquid of sorts, so you can leave the chiles in for up to about 3 days for a more robust flavor.) I don’t recommend leaving the bloody maria mix out at room temperature for more than a few hours.
Refrigerated – Homemade bloody maria mix will keep for up to a week in the fridge.

3 bottles of tequila—mezcal, cristalino, and reposado style—on a blue and white embroidered cloth with a colorful hand-painted black floral tray in the background.

Frequently Asked Questions

What tequila is best for bloody marias?

I like the crisp taste of tequila blanco, but feel free to use your favorite tequila – reposado, añejo, or even mezcal.

What is the difference between a bloody mary and a bloody maria?

While both drinks use a similar tomato-based juice base, a bloody mary uses vodka as the spirit, while a bloody maria uses tequila.

How long does it take a jalapeño to infuse in tequila?

You’ll get a nice chile flavor in your tequila in as little as 12 hours, though the longer you leave it, the bolder the flavor. I don’t recommend leaving the fresh jalapeño in the tequila for longer than 3 days.

posted by Yvette Marquez on January 17, 2025

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