Mezcal & Tomatillo Bloody Maria

Mezcal & Tomatillo Bloody Maria

Mezcal & Tomatillo Bloody Maria


4 servings


  • 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
  • Ice
  • 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)


  1. 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.

  2. 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. 

  3. On a shallow plate, stir together the kosher salt and remaining 2 teaspoons celery salt.

  4. 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. 

  5. 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. 

  6. Repeat step 5 with the remaining Bloody Marias. Garnish with your toppings of choice. Serve immediately. 

  7. Recipe adapted from: Zestful Kitchen

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.