Pisco Maria (Bloody Mary with Pisco)

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  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 4 servings
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5 ounces pisco

2 teaspoons prepared horseradish

2 teaspoons fresh lemon juice

2 teaspoons aji Amarillo puree, or 1/4 teaspoon habanero hot sauce

1 1/2 teaspoons soy sauce

1 teaspoon Worcestershire sauce

1/4 teaspoon freshly ground black pepper

2 stalks celery, plus 4 small inner stalks with leaves, for garnish

Ice, for serving

2 cups tomato juice, chilled


  1. Puree the pisco, horseradish, lemon juice, aji Amarillo puree, soy sauce, Worcestershire, pepper and large celery stalks in a blender until smooth. 
  2. Divide the puree among 4 tall glasses filled with ice. Top with tomato juice and stir. Garnish each glass with a leafy celery stalk.