Mezcal Mary With Roasted Jalapeño and Bacon Recipe

Niki Achitoff-Gray
Mezcal Mary With Roasted Jalape\u00f1o and Bacon Recipe
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  • Yield:Makes 6 cocktails
  • Active time:10 minutes
  • Total time:30 minutes

A Mexican take on the Bloody Mary nudges out vodka for mezcal. [Photograph: Vicky Wasik]

Smoky mezcal replaces vodka in this jalapeño-spiked take on the classic Bloody Mary. Served with a crisp bacon swizzle stick, it's the kind of savory, spicy cocktail that's equally at home on the brunch or dinner table.

Why It Works

A smoky-hot twist on the classic Bloody Mary Read the Whole Story
  • Smoky mezcal and crisp bacon emphasize the drink's savory qualities.
    • Roasted pureed jalapeno adds a complex, fruity heat.

Ingredients

  • For the Roasted Jalapeño Purée:
  • 2 large jalapeños
  • For the Cocktail:
  • 6 bacon swizzle sticks
  • 1/4 cup kosher salt
  • 1 tablespoon chili powder
  • 3 cups tomato juice or V8
  • 1 1/2 cups mezcal
  • 3/4 cup fresh juice from about 6 limes
  • 1/4 cup Roasted Jalapeño Purée

Directions

  1. 1.

    Make the jalapeño purée: Place jalapeños in an oven-safe dish lined with tin-foil and broil, turning at five minute intervals, until all sides are blackened and charred, 10-15 minutes. Let cool and then add to a blender. Blend until smooth.

  2. 2.

    Prepare the glasses: On a small plate, combine salt and chili powder. Run a lime wedge around the rim of 6 tall beer or Collins glasses and coat edge with salt-chili mixture. Add bacon swizzle stick to each glass. Fill glasses with ice.

  3. 3.

    Make the cocktail: In a large pitcher, combine tomato juice, mezcal, lime juice, and jalapeño purée. Stir to combine and pour into individual glasses.

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