Grilled Tomato and Toasted Chili Cocktail

[Photo: Heather Meldrom]

Smoky, but not overpowering, fresh tomatoes and lime juice keep this chili-spiced cocktail bright and refreshing. It's perfect for brunch on a hot summer day.

Grilled Tomato and Toasted Chili Cocktail

About This Recipe

Yield:makes 4 cocktails
Active time:15 minutes
Total time:45 minutes
Special equipment:grill, tongs, muddler, fine-mesh sieve
This recipe appears in: 3 Summer Cocktails Straight Off the Grill


  • 2 dried guajillo chilies, cut open, stems and seeds removed
  • 8 ounces mezcal
  • 1 pound ripe tomatoes, whichever variety is tasting best
  • 1 tablespoon neutral oil, such as canola
  • 3 ounces fresh juice, from 4 to 6 limes
  • 2 teaspoons ground coriander seed
  • 2 to 3 teaspoons Worcestershire sauce
  • Garnish: lime wedges


  1. 1

    Heat grill to medium-high. While grill is heating, toast chilies using tongs, turning frequently, until pliable and fragrant, about 2 minutes. Do not char or burn the chilies.

  2. 2

    Cut the chilies into small pieces and combine with mezcal in a pitcher. Make sure chilies are totally submerged. Let sit 30 minutes. While chilies are steeping, halve tomatoes and brush with oil. Place tomatoes on grill cut sides down.

  3. 3

    Grill, flipping once, until tomatoes are soft but not falling apart and skins are lightly charred, about 5 minutes. Transfer to a cutting board, remove and discard skins and roughly chop.

  4. 4

    Muddle chilies in mezcal until liquid is a pale brick red. Add tomatoes, lime juice, and coriander. Muddle until tomatoes are very broken down. Strain mixture through a fine mesh sieve and divide among four ice-filled glasses. Season with Worcestershire to taste and serve with lime wedges.


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