Gluten Free Bloody Maria

Total time10 min

Prep time10 min

Cook time0 min

4.5

(30)

This bold, brunch-worthy cocktail swaps vodka for blanco tequila, giving the classic spicy tomato drink a smoky, citrus-forward twist that feels fresh and a little unexpected. The heat comes from a combination of prepared horseradish, hot sauce, and smoked paprika, while fresh lime juice and celery salt keep everything bright and balanced. The one ingredient that often trips people up in this style of drink is Worcestershire sauce — most conventional bottles contain malt vinegar derived from barley, so the recipe specifically calls for a gluten-free version to keep things safe without sacrificing that deep, savory backbone. Everything gets shaken or stirred together in a single pitcher, so it comes together in just a few minutes with minimal cleanup. A salted and celery-salted rim adds a satisfying crunch with every sip, and optional celery stalks and green olives make it look like something you'd order at a proper brunch spot. It serves two, making it the perfect thing to shake up on a slow weekend morning when you want something a little special.

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Ingredients

2 servings

3 oz blanco tequila
1 ½ cups tomato juice
2 tbsp fresh lime juice (from about 1 lime)
1 tbsp prepared horseradish
1 tsp gluten free worcestershire sauce
1 tsp hot sauce (such as tabasco or cholula)
½ tsp celery salt
¼ tsp smoked paprika
¼ tsp ground black pepper
ice cubes, as needed

For rimming

celery salt and coarse salt, for rimming
1 lime wedge, for rimming and garnish

For serving

2 celery stalks, for garnish (optional)
2 green olives, for garnish (optional)

Instructions

1
Mix equal parts celery salt and coarse salt on a small flat plate. Run a lime wedge around the rim of each tall glass, then press the rim into the salt mixture to coat.
2
Fill each rimmed glass with ice.

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