Latin Twist: Brunch Cocktails Part 2: Bloody María


This summer I had the chance to visit Block Island (ah…so lovely, and here’s a picture of a Bloody Mary—and a fabulous one at that—from the ferry ride over) and it was there that my inspiration for talking about brunch, and all that it can be, was first kindled. THEN, as I mentioned last week, my Spain trip reminded me that brunch can be so many different kinds of food (tapas, tapas, and tapas!). And, so, I guess I’m still on a brunch kick, because I keep thinking about treats I enjoy for this fabulous midday meal (like the totally Barcelona-trip-inspired Gambas al Ajillo I wrote about last Sunday on my inthekitchwitharlen.blogspot blog!).

I’m still thinking that the sky’s the limit when it comes to what you can serve…BUT I can’t help but think that Bloody Marys—or in this case, Bloody Marías—are a always a great brunch addition. This Mexican cousin of the more prominent vodka-enhanced tomato concoction (from my first cocktail book, Mambo Mixers!) with the addition of the tequila, gives the drink a different kind of taste (you can actually taste the alcohol!). Well, just like it’s fun to play with food, it’s also fun to play with sips (with and without alcohol!). ¡Buen provecho! Enjoy!

Bloody María (From Mambo Mixers, Photo by Dasha Wright)

Yield: Serves 1

Bloody María  (From Mambo Mixers, Photo by Dasha Wright)


  • Ice cubes
  • 2 ounces tequila
  • 4 ounces tomato juice
  • Juice of 1/2 lemon
  • Juice of 1/2 lime
  • 1 to 2 dashes of Tabasco
  • Coarse salt to taste
  • 1 celery stalk or half-moon lime slice for garnish


  1. Combine all of the ingredients (except the celery stalk or lime slice) in a shaker.
  2. Pour into a tall glass, garnish, and serve!




About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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