Happy Hour Bloody Maria

I love the summertime and all that goes with it. But fall comes with one pleasure that summer does not: football! And as a fan with season tickets, I take my pregame tailgating almost as seriously as the game itself.

The opening-day menu? Mexican brunch. That means rolled-up huevos rancheros and chorizo hash served with blue corn chips and homemade guacamole and salsa. And a perfect cocktail, of course, to fit the occasion: the Bloody Maria.

There are many ways to make a bloody; it all depends on your personal preference. The classic Bloody Mary recipe is simply two parts tomato juice to one part vodka, balanced off with lemon or lime juice, Worcestershire, and spice.

This Bloody Maria recipe, compliments of Josh Wortman, beverage director at Añejo Tequileria y Restaurante in New York City, calls for tequila instead of vodka and is accompanied by classic mexican flavors that, unlike a Bloody Mary, is designed to showcase the base spirit. "At the end of the day, a Bloody Mary is not about the vodka. It's about the other ingredients," Wortman says. “When incorporating a flavorful tequila (Josh prefers Casa Noble Blanco), you really want to taste the earthy, peppery, citrus flavors that blend so well with the other ingredients.”

But don't be fooled by the simplicity here. The tomato and lemon juices mix beautifully with the hot sauce, seasonings, and salt. And the tequila itself ties it all together to make this a complex but clean, refreshing cocktail with a kick.

So let's raise a glass and welcome both seasons— autumn and football—with a cheer. LET’S! GO! JETS!

Bloody Maria

Recipe courtesy of Joshua Wortman, head bartender at Añejo Tequileria y Restaurate

What you'll need:
1.5 oz 100% agave blanco tequila (Casa Noble Crystal is ideal)
.5 oz lemon juice
3 oz tomato juice
3 dashes hot sauce (Like Valentina or Cholula—something with a little body to it)
1 dash habanero sauce
Salt to taste*

How to make it:
Combine ingredients in a cocktail shaker and shake vigorously. Pour over ice and garnish with lime and pickled piquin chiles (or any pickled pepper will do here).

*For more flavor: mix salt with ground dried chipotle, arbol, and ancho peppers. Too much work? Use ground cayenne pepper.

Photo location: Rollin Greens in Queens, NY.