Entomophagy Recipes: Buggy Bloody Mary

Aug. 11, 2019

May contain affiliate links.

There are two very fun things about the Bloody Mary. The first is, it's a supposed hangover cure, but it's a hangover cure filled with booze; a bit of the "hair of the dog that bit you", so to speak. The second is that the Bloody Mary is infinitely variable, outside of the standard tomato juice and vodka base. Since this is an introductory book I kept it quite tame, with just some insect salt around the rim, but garnishes are where you can really flair up a Bloody Mary, and there's nothing stopping you from skewering a roasted chapuline or two along with your veggies.

Buggy Bloody Mary

Total: 10 mins; Serves 1


  • 1 tablespoon sal de gusano, homemade, or Merci Mercado, or cricket salt
  • 2 lemon wedges (optional)
  • 1-2 cups ice cubes, divided
  • 2 oz vodka
  • 4 oz tomato juice
  • 1 dash worcestershire sauce
  • 2 teaspoons prepared horseradish
  • 1 dash hot sauce (tabasco, cholula, etc); to taste (optional)
  • 1 pinch black pepper; to taste
  • 1 celery stalk, to garnish (optional)
  • 1 small pickle, to garnish (optional)
  • 1 cheese cube, to garnish (optional)



1. Pour insect salt onto a small plate or bowl, bigger than rim of the glass you will be drinking out of. Moisten the rim of the glass with sliced lemon, if using, or a damp cloth. If using a lemon to moisten glass, cut a notch in the thick and fruity part of the lemon slice, and rub the notch around the rim of the glass. Roll the lip of the glass around in the salt, to salt the rim completely. Carefully fill the glass with approximately half of the ice cubes, making sure to not disturb the salt rim.

2. Fill a cocktail shaker with remaining ice. Pour in vodka, tomato juice, Worcestershire sauce, horseradish (if using), hot sauce, and pepper. Shake vigorously for about 10-15 seconds, then strain into glass, taking care not to disturb the salt rim. Add garnishes, artfully arranged. Serve immediately and responsibly—ie not to minors, a person who is past the point of inebriation, or to anyone with a history of substance abuse problems.

TIP: Most of the flavor of a Bloody Mary comes from the tomato juice, so be sure to use quality stuff. Freshly juiced is the best, of course, but store-bought can do the job as well— just try to avoid anything canned, or filled with too many additives.

This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links

Meet Mic

I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!

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