Bloody Mary with Harissa

Serves: 1 • Time: 10 minutes

Harissa can take something familiar to a whole new place—and with very good reason. This Bloody Mary is one of the most popular cocktails at curating chef Mourad Lahlou’s San Francisco restaurant called Aziza. For even more recipes, check out Lahlou’s cookbook here.

Harissa Bloody Mary
© Deborah Jones


  • ½ cup cherry tomatoes, halved, plus 3 for garnish
  • ½ cup spicy tomato juice
  • 2 oz. vodka
  • 1 Tbsp. fresh lime juice
  • 1 tsp. Pikarome harissa [shopify embed_type=”product” shop=”” product_handle=”moroccan-harissa” show=”button-only”]
  • Ice
  • 1 tsp. balsamic vinegar [shopify embed_type=”product” shop=”” product_handle=”balsamic-vinegar-of-modena-nero-black” show=”button-only”]
  • Pinch of sea salt [shopify embed_type=”product” shop=”” product_handle=”fine-grain-pink-salt” show=”button-only”]
  • Pinch of ground black pepper


In a cocktail shaker, muddle the tomatoes. Add the tomato juice, vodka, lime juice, and harissa. Fill the shaker with ice, then shake well and strain into a rocks glass filled with ice. Drizzle the balsamic vinegar over the top, season with salt and pepper, and garnish with the 3 remaining cherry tomatoes.

[shopify embed_type=”product” shop=”” product_handle=”moroccan-harissa” show=”all”] [shopify embed_type=”product” shop=”” product_handle=”balsamic-vinegar-of-modena-nero-black” show=”all”] [shopify embed_type=”product” shop=”” product_handle=”fine-grain-pink-salt” show=”all”]

Excerpted from Mourad: New Moroccan by Mourad Lahlou (Artisan Books). Copyright © 2011. Photographs by Deborah Jones.

Born and raised in the ancient Medina of Marrakesh, Chef Mourad Lahlou moved to San Francisco in his 20s and quickly grew homesick for his native cuisine. After teaching himself to recreate his favorite dishes, he transitioned into the life of a chef. Today, he’s the chef-owner of the Michelin-starred Aziza in San Francisco and the author of Mourad: New Moroccan.

Mourad Lahlou

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