Mezcal Mary With Roasted Jalapeño and Bacon Recipe

Mezcal Mary With Roasted Jalape\u00f1o and Bacon Recipe

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 the dinner table.

Why It Works

  • Smoky mezcal and crisp bacon emphasize the drink's savory qualities.
  • Puréed roasted jalapeño adds a complex, fruity heat.
  • Yield:Makes 6 cocktails
  • Active time: 10 minutes
  • Total time:30 minutes

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. 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. 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. 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.