Mezcal Mary With Roasted Jalapeño and Bacon Recipe

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A Mexican take on the Bloody Mary nudges out vodka for mezcal. Vicky Wasik

Why It Works

  • Smoky mezcal and crisp bacon emphasize the drink's savory qualities.
  • Puréed roasted jalapeño adds a complex, fruity heat.

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 the dinner table.

Recipe Facts

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Active: 10 mins
Total: 30 mins
Serves: 6 servings

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Ingredients

  • For the Roasted-Jalapeño Purée:
  • 2 large jalapeños
  • For the Cocktail:
  • 1/4 cup (48g) kosher salt
  • 1 tablespoon chili powder
  • 6 bacon swizzle sticks
  • 3 cups (720ml) tomato juice or V8
  • 1 1/2 cups (360ml) mezcal
  • 3/4 cup (180ml) fresh juice from about 6 limes
  • 1/4 cup Roasted-Jalapeño Purée

Directions

  1. To Make the Jalapeño Purée: Place jalapeños in an oven-safe dish lined with tinfoil and broil, turning at 5-minute intervals, until all sides are blackened and charred, 10 to 15 minutes. Let cool, then add to the jar of a blender. Blend until smooth.

  2. To 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 edges with salt/chili mixture. Add a bacon swizzle stick to each glass. Fill glasses with ice.

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

Special equipment

Blender, wooden skewers

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