We love a good Bloody Mary or Bloody Maria, so we thought, why not a Bloody Maya? Maya, according to Brittanica, originally denoted the magic power with which a god can make human beings believe in what turns out to be an illusion. What better name for a cocktail?
And if you’re not into illusions brought on by booze, we think the mixer is delicious as is (don’t forget the garnishes!) or when used in a Virgin Bloody Maya using non-alcoholic beer.
If you’re looking for a fun twist on an old classic, you’ll want to check out our newest recipe for Bloody Mayas!
6-8 dashes of Worcestershire sauce
1 TBSP Masi Masa Tikka Masala Spice Blend
Vodka (to make it a Virgin Bloody Maya, replace with non-alcoholic beer)
Mini samosas (try Sukhi’s Potato Samosas, available at Whole Foods)
2 TBSP coarse sea salt
1 tsp Masi Masa Tikka Masala Spice Blend
1 tsp onion flakes
Combine all the ingredients except garnishes and vodka in a large measuring cup (cut lemons in half and squeeze in lemon juice), mix well.
TASTE and adjust to your liking.
Pour into a jar (or the tomato juice container) and store in fridge for up to a week.
Stick garnishes on a thin skewer or cocktail pick.
On a plate, mix together 1/4 tsp Tikka Masala and 1 tsp coarse sea salt.
With a paper towel, wet the rim of a pint glass.
Press rim of glass into salt mixture.
Fill glass with ice.
Add 1-1.5 oz of vodka (for a Virgin Bloody Maya, replace with non-alcoholic beer).
Add Bloody Maya Mix to fill glass.
Serve with skewer of garnishes.