Tangy green olive brine and smoky harissa give this a Bloody Mary recipe a Mediterranean twist you’ll love! A smoky spiced salt rim and a gilda garnish are the perfect finishing touches.
There’s no brunch cocktail as iconic as the Bloody Mary. And while I enjoy one at my local brunch joint now and then, they’re even more enjoyable at home, where I can experiment with new ingredients and flavors.
To give this Bloody Mary a Mediterranean twist, I added salty, tangy olive brine and harissa paste. My favorite harissa incorporates mint and preserved lemons, in addition to smoky peppers and spices, for a flavor that’s both herbal and tangy. I also add a salt rim, but instead of using more traditional celery salt, I mix sea salt, smoked Spanish paprika, and cumin for some smoky earthiness.
To finish it with something sharp, spicy, and savory, I took inspiration from a classic Spanish taverna tapa, the gilda. A classic pintxo from Basque Country, a gilda is a skewer of olives, pickled peppers, and anchovies that pairs perfectly with this bloody mary.
Table of Contents
Bloody Mary Ingredients
In addition to the classic combination of tomato juice and vodka, a few other touches add a Mediterranean twist to this Bloody Mary. Here’s what you’ll need:
For the Bloody Mary:
- Tomato juice: Because it makes up the majority of the cocktail, tomato juice is the most important ingredient. Choose a good quality, pure tomato juice.
- Lemon juice: Freshly squeezed lemon juice adds bright acidity to the drink. You can also try it with lime juice or use a combination of both.
- Green olive brine: The bold, salty tang of olive brine adds a savory, herbaceous depth to the bloody mary.
- Harissa paste: Harissa is a North African hot chili paste that adds a sweet, smoky, and tangy flavor along with some heat. I love the flavors of the spices, mint, and preserved lemons that this Moroccan harissa paste adds to the Bloody Mary.
- Vodka: Like a traditional Bloody Mary, I make this Mediterranean version with vodka to let the other ingredients shine.
For the Spiced Salt Rim
- Kosher salt: Simple kosher salt is my go-to for making a flavored salt rim. Choose finer, flakier kosher salt over more coarse, dense options.
- Smoked Spanish paprika: The robust flavor of smoked paprika is a classic pairing with tomato.
- Cumin has a warm, citrusy flavor, and adding it to the rim mirrors the hint of cumin in the harissa paste.
- Lemon wedge: Rubbing a lemon or lime wedge around the rim of the glass helps the salt adhere.
In the Gilda Garnish:
- Green olive: Manzanilla olives are the classic choice, but feel free to substitute your favorite pitted green olive.
- Pickled pepper: Guindilla, or piparra, peppers are cultivated in the Basque Country. They have a fresh, vegetal flavor and mild heat. If you can’t find them, you can substitute them with your favorite pickled peppers, such as pepperoncini.
- Anchovy: Gildas are usually made with ultra-savory oil-packed anchovies sold in jars or cans, but you also find them prepared with brightly flavored marinated boquerones.
How to Make a Mediterranean Bloody Mary
Shaking a Bloody Mary will cause the tomato juice to cloud and produce an unattractive foam. I find that building the cocktail over ice and stirring it dilutes it too much, making a thin and watery Bloody Mary. Pouring the mixture, including the ice, back and forth between two glasses, is the best mixing method for a balanced and well-mixed Bloody Mary. Here’s how to do it:
- Make the gilda: Use a cocktail pick to skewer the olive, pickled pepper, and anchovy. Set aside.
- Salt the rim of the glass: In a small plate or shallow bowl, combine the salt, paprika, and cumin. Rub the lemon wedge around the rim of a tall glass and dip the rim into the salt. Fill the glass with ice.
- Make the cocktail: To a mixing or pint glass, add the tomato juice, lemon juice, olive brine, harissa paste, vodka, and ice. Slowly pour the mixture into another mixing or pint glass and then back into the original container. Repeat 4 or 5 times until the mixture is combined and thoroughly chilled. Strain the mixture into the prepared glass and garnish with the gilda. Serve immediately.
What is a Gilda?
A gilda is a simple tapa popular in bars throughout Spain, composed of olives, pickled peppers, and anchovies skewered on a toothpick. The gilda is the most popular variety of banderilla, a small tapa of different kinds of pickles held together on a wooden skewer named after the colorful banderilla that bullfighters use.
While banderillas are originally from Southern Spain, the gilda was invented in the 1940s at Casa Vallés, a historic bar in San Sebastián. The tapa was named after the 1946 classic movie, which was popular in Spain at the time.
Typically, a banderilla, with its briny, spicy flavor, accompanies a glass of beer or vermouth. And it’s that irresistible, savory flavor that makes a gilda my favorite garnish for this Bloody Mary recipe.
Ways to Mix It Up
There are countless variations on the Bloody Mary, and it’s easy to adapt this recipe to suit your ideal version. Here are a few ideas to get you started:
- Add some dried herbs: Try adding 1/8 teaspoon of dried basil, oregano, or even some homemade Italian seasoning.
- Swap the alcohol: Reduce the vodka to 1 1/2 ounces and add 1/2 ounce of dry sherry. Alternatively, use a flavored vodka like cucumber or basil, or make it alcohol-free and add an extra splash of tomato juice.
- Swap the garnish: Some of my favorite garnishes are celery sticks, olives, lemon or lime wedges, pickle or cucumber spears, or even Manchego cheese.
How to Make Batch Bloody Marys
If you’re hosting or in charge of drinks at a friend’s upcoming brunch, you can prepare a batch of Bloody Mary mix without the vodka up to one week in advance and store it in the refrigerator.
You can multiply this bloody mary recipe by the number of cocktails you’ll need. For example, to make enough Bloody Mary mix for six servings, combine:
- 24 ounces of tomato juice
- 6 ounces of lemon juice
- 3 ounces of olive brine
- 2 tablespoons of harissa
When ready to serve, mix 5 ounces of Bloody Mary Mix with ice and 2 ounces of vodka per serving.
What to Serve with Mediterranean Bloody Mary
For a brunch to feed a crowd, set a beautiful Mediterranean breakfast board in the middle of the table for everyone to share.
Add some savory bites, like falafel, fresh vegetables like tomatoes and cucumbers, and plenty of dips, such as hummus and baba ganoush. For a make-ahead option, try this breakfast strata with roasted red peppers and prosciutto.
For a smaller party, serve this crustless quiche with mushrooms and spinach or a rustic tomato tart.
Four More Brunch Cocktails
Browse all Mediterranean recipes.
Visit Our Shop.
Mediterranean Bloody Mary
Ingredients
For the Gilda Garnish
- 1 green olive
- 1 pickled guindilla or pepperoncini pepper
- 1 oil-packed anchovy
For the Spiced Salt Rim
- 2 tablespoons kosher salt
- 1 teaspoon Spanish smoked paprika
- 1 teaspoon ground cumin
- 1 lemon wedge
For the Bloody Mary
- 4 ounces tomato juice (120ml)
- 1 ounce lemon juice (30ml)
- 1/2 ounce olive brine (15ml)
- 1 teaspoon harissa paste
- 2 ounces vodka (60ml)
Instructions
- Make the gilda garnish. Use a cocktail pick to skewer the olive, pickled pepper, and anchovy. Set aside.
- Salt the rim of the glass. In a small plate or shallow bowl, combine the salt, paprika, and cumin. Rub the lemon wedge around the rim of a tall glass and dip the rim into the salt. Fill the glass with ice.
- Mix the cocktail. To a mixing or pint glass, add the tomato juice, lemon juice, olive brine, harissa paste, vodka, and ice. Slowly pour the mixture into another mixing or pint glass and then back into the original container. Repeat 4 or 5 times until the mixture is combined and thoroughly chilled. Strain the mixture into the prepared glass and garnish with the gilda. Serve immediately.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the smoked paprika, cumin, olives and harissa used in this recipe.
- Batch Bloody Marys: You can multiply this recipe by the number of cocktails you’ll need. For example, to make enough Bloody Mary mix for six servings, combine 24 ounces of tomato juice, 6 ounces of lemon juice, 3 ounces of olive brine, and 2 tablespoons of harissa.
Nutrition
Try our Harissa Paste!
Slightly sweet, smoky, and tangy with just the right amount of spice.
