Smokin’ Bloody Maria

This Smokin’ Bloody Maria is a twist on the classic with smoky mezcal and roasted jalapeño-infused tequila. It will make a great addition to your brunch cocktail repertoire.

½ teaspoon plus ¼ teaspoon smoked paprika

½ teaspoon smoked sea salt

½ teaspoon black pepper, divided

1 lime

1 cup homemade Bloody Mary mix, chilled

2 ounces mezcal

1 ounce roasted jalapeño-infused Herradura Silver tequila

1 ounce Herradura Silver tequila

½ ounce lime juice

Lime wedge, 2 cherry tomatoes, 4 spicy dilly beans and 2 fresh jalapeño slices for garnish

Homemade Bloody Mary Mix

2 cups tomato juice

1½ teaspoons lemon juice

2 tablespoons Worcestershire

1½ tablespoons sriracha

1 teaspoon kosher salt

Roasted Brown Sugar Jalapeño-Infused Tequila

2 fresh jalapeños

1 tablespoon light brown sugar

1 cup Herradura Silver tequila

Mix together ½ teaspoon each of smoked paprika and smoked sea salt and ¼ teaspoon black pepper.

Run a cut lime around the rim of two glasses and dip the rims into the spice mixture. Add ice to the glasses.

Mix all other ingredients (including the ¼ teaspoon smoked paprika) and pour into the glasses. Garnish with a lime wedge, cherry tomatoes, spicy dilly beans and a fresh jalapeño slice.

Roasted Brown Sugar Jalapeño-Infused Tequila

On a sheet pan, broil the jalapeños until they are nicely charred and blistered. Then turn the oven to 425°. Add the brown sugar to the jalapeños and roast for 15–18 minutes. Let peppers cool and add them (and the caramelized brown sugar in the pan) to the tequila in a jar and let meld until ready to use (at least a couple days). The longer you infuse the tequila, the spicier it will be.