Mezcal & Tomatillo Bloody Maria
- 5 medium tomatillos, husked, rinsed and rough-chopped
- ½ English cucumbers, rough-chopped
- 1 Granny Smith apple, cored and rough-chopped
- 1 celery stalk, rough-chopped
- 1 jalapeño, seeded and diced
- ¼ cup loosely packed cilantro leaves
- ¼ cup freshly squeezed lime juice
- 2 teaspoons Tabasco Green Jalapeño Pepper Hot Sauce
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon prepared horseradish
- 1 ½ cups cold water
- ¼ teaspoons freshly ground black pepper
- 2 teaspoons L&B Celery Salt, plus more to taste, divided
- 3 tablespoons kosher salt
- 3 ounces mezcal, divided
- 3 ounces silver tequila, divided
- Lime wedges, celery stalks, cucumber slices, jalapeño slices, diced Colby-Jack cheese and pickled red onions, for topping (optional)
In a blender, combine the tomatillos, cucumber, apples, celery, jalapeño, cilantro, lime juice, Tabasco, Worcestershire, horseradish, water, black pepper and a pinch of the celery salt. Blend until smooth, 30 seconds.
Strain the Bloody Maria mix through a fine mesh sieve into a large liquid measuring cup. Stir in half of the pulp and discard the rest.
On a shallow plate, stir together the kosher salt and remaining 2 teaspoons celery salt.
Run a lime wedge around the rim of 4 pint glasses and dip the rims in the salt to coat. Fill the glasses with ice.
To make one cocktail: Fill a mixing glass halfway with ice. Add ¾ ounce mezcal, ¾ ounce tequila and 1 cup of the Bloody Maria mix. Stir until chilled through. Strain the cocktail into one of the pint glasses.
Repeat step 5 with the remaining Bloody Marias. Garnish with your toppings of choice. Serve immediately.
Recipe adapted from: Zestful Kitchen