Bloody Maria (cocktail)

The Bloody Maria is named after the Bloody Mary. However, instead of vodka and tomato juice (as in the Bloody Mary), the Bloody Maria has tequila and tomato juice. The Bloody Maria is cited from the early 1970s, but a drink called the “Tequila Sangrita”—with the same tequila and tomato juice ingredients as a Bloody Maria—is cited from 1961.
 
In the early 1960s, Ronrico rum promoted a Bloody Maria drink of rum and tomato juice.
 
 
The Webtender
Bloody Maria
Ingredients:
1 oz Tequila
2 oz Tomato juice
1 dash Lemon juice
1 dash Tabasco sauce
1 dash Celery salt
1 slice Lemon
Mixing instructions:
Shake all ingredients (except lemon slice) with cracked ice and strain into an old-fashioned glass over ice cubes. Add the slice of lemon and serve.
 
24 April 1961, Tap & Tavern, “The Barman’s Corner by James E. Hickey,” pg. 16, col. 3:
THE BLOODY MARY seems here to stay.  (...)  By the way, a Sangrita is simply a “Bloody Mary,” substituting tequila for vodka. “Tequila Sangrita” is the full name of the drink, and this translates into English as “Bloody Tequila,” which is your recipe clue.
   
3 July 1961, Tap & Tavern,  “The Barman’s Corner by James E. Hickey,” pg. 9, col. 2:
BLOODY MARIA is a Bloody Mary but with a light rum substituted for vodka, say the Ronrico people, who are plugging this new twist with ads in Life. Punch line is like so: “Anything Bloody Mary can do, Maria can do better.” Like vodka, this leaves me breathless.
   
22 July 1961, Pasadena (CA) Star-News, Food n’ Fun Section, pg. A10:
“Yes, we have the Bloody Maria. Rum, instead of vodka,” said the bartender who wishes to remain anonymous to escape charges of plagiarism.
       
28 October 1971, Long Beach (CA) Independent, food section, pg. 24 ad:
SNAP-E-TOM AND FRONTERA TEQUILA
...FOR THE PERFECT BLOODY MARIA