Low-Sodium Bloody Maria Mix

It's Cinco de Mayo, and a margarita is probably on your happy-hour agenda.  How about putting that tequila to better use in a Bloody Maria?  Unlike Mary (her sister from another mister), Maria is lower in sodium and muy caliente.  Bust out the blender for this easy drink mix that's sure to be a hit year-round.  

Bloody Marys were my specialty waaay back when I was bar tending my way through college in Manhattan.  Spicy, savory, and somehow refreshing all at the same time, what's not to like about Mary?  One word: bloating.  See, the problem with Mary is that she's loaded with as much sodium as flavor.  One single-serve can of tomato juice contains a whopping 970mg of sodium - nearly half of the recommended daily allowance - and that's before adding any of the fixings!  

This south-of-the-border inspired mix relies on whole canned tomatoes instead of pre made juice, reducing the sodium content to a measly 52mg per serving.  If you can find whole, peeled canned tomatoes packed with no added salt (or other flavorings), you'll drive the sodium content down even further.

Mix this with your favorite tequila for Cinco de Mayo, or vodka if you're feeling a bit more traditional.  Either way, keep in mind that 1.5 ounces of either spirit is the equivalent of one alcoholic beverage.  I suggest investing in a jigger for fool-proof pouring.  


Low-Sodium Bloody Maria Mix

Author: Nicole Rodriguez, RDN, NASM-CPT

Special Equipment: Blender, jigger and shaker (suggested)


28 oz. can whole peeled tomatoes

3 whole green jalapeños, roasted

2 T. horseradish (I use Gold's brand)

Juice and zest of 2 juicy limes


Tequila or Vodka


Combine all ingredients in blender til smooth.  Divide mixture between four pint glasses.  Add ice and 1.5 ounce liquor of choice to each glass.  Shake or stir.  Garnish with lime wedge if desired.  

Happy Cinco de Mayo! Enjoy a cocktail, enjoy your life!