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Mezcal & Tomatillo Bloody Maria

Servings 4 servings
Prep Time 10 minutes

Ingredients

  • 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 teaspoon 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)

Instructions

  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