Red Meat Allergy Friendly Paleo Spicy Bloody Maria
Total time10 min
Prep time10 min
Cook time0 min
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Learn more →Ingredients
2 servings
- 2 cups fresh tomato juice (from about 4 large ripe tomatoes, blended and strained)
- 3 oz blanco tequila
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp prepared horseradish
- 1 tsp hot sauce (such as tabasco vinegar or a vinegar-based hot sauce with no additives)
- 1 tsp coconut aminos
- ½ tsp smoked paprika
- ¼ tsp celery salt
- ¼ tsp black pepper, freshly ground
- ⅛ tsp cayenne pepper
- ice cubes, for shaking and serving
For serving
- 2 celery stalks, for garnish (optional)
- 2 lime wedges, for garnish (optional)
- flaky sea salt, for rimming glasses (optional)
Instructions
- 1
If rimming the glasses, spread a thin layer of flaky sea salt on a small flat plate. Run a lime wedge around the rim of each glass, then press the rim into the salt to coat. Fill each glass with ice and set aside.
- 2
Quarter the tomatoes and blend until smooth, then pour through a fine mesh strainer into a measuring cup, pressing the pulp to extract all the juice — you need 2 cups of strained juice.
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