Smokin’ Bloody Maria
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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.
From Issue
No. 05 / Summer 2018