Mezcal imparts a savory smoky note to the classic brunch cocktail.
Published: December 8, 2015
Ingredients
1 750-ml bottle of mezcal (try Fidencio Clásico, Del Maguey Vida or Sombra)
1 liter fresh tomato juice
6 ounces lime juice
6 ounces cucumber juice
6 ounces celery juice
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons horseradish
2 tablespoon finely chopped cilantro
1 ounce Tabasco Chipotle Sauce (or to taste)
1 teaspoon smoked
Maldon salt
Directions
Mix everything in a pitcher and refrigerate for 2 hours. Pour into long glasses over ice. Garnish with a pepperoncini, a radish and an olive on a skewer. Makes 25 servings.
