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.
- 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
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.
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.
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.
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.