Bloody Maria


Who doesn’t love a Bloody Maria? Crazy people, that’s who!

1.Rub a lime along the rim of your glass

2. Dip edges of glass in the Tajîn (Tajîn is a delicious Mexican spice blend that is chile-y, limey and salty, Mexicans eat it like candy, so much so that the makers are inclined to put “THIS IS NOT A CANDY” on the label). You can substitute salt or a little salt mixed with chile powder.

3. Squeeze half a lime into your glass.

4. Add a healthy dash of your favorite hot sauce. I use Tapatio, but if you can use Salsa Maga, it is amazing!

5. Add Ice

6. Add a nice tequila, not cuervo or some shitty frat party brand, go for the good stuff. I use Cazadores, because I am too cheap for Patron, and to be honest, Patron is totally overrated.

7. Add some Clamato Picante, or Clamato if you are a weenie, or Bloody Mary mix if you are a big weenie.

8. Dash of Worshestershire.

9. Garnish with a pickeled jalapeño.

10. Stir and thank me.


About iliketocookthings

I was born and raised in West Michigan in a small suburban/farming community called Lowell. I grew up cooking. My family has always been centered around the kitchen. Growing up I tended to cook a lot of Italian-American food, seeing as how I am a whopping 25% Sicilian. When I got into high school I got really into Asian cuisine. I went to college at Central Michigan University, and quickly became homesick and insecure about my areas of study (Spanish and Art). I decided to return to the motherland and begin Culinary School after 2.5 years of moderate success in traditional college. Culinary school was a fun experience, and I learned a lot, but I didn't really fit the profile of my fellow classmates. When finished, I moved to Chicago to explore carreer options. My first place of employment outside of Michigan was Green Zebra, where I learned a lot, but quickly learned that I wasn't cut out for the cooks lifestyle. I stuck it out though, and continued working at both of Shawn McClain's restaurants, for about a year and a half. I now work for Whole Foods, and while it is a corporate environment, three of the biggest perks are access to ingredients, the employee discount, and the 8 hour days that allow me time to do what I really want. I am most happy when cooking in my own kitchen for people that I love. I now live in Saint Paul, Minnesota with my husband Eric and my cat child Fergus. View all posts by iliketocookthings

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