Smoky Mary

Smoky Bloody Mary

Mezcal imparts a savory smoky note to the classic brunch cocktail.

  • 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

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.

Published on December 8, 2015
About the Author
Joseph Hernandez
Senior Associate Digital Editor

Joseph Hernandez has written about food, wine, travel and art for almost a decade before coming to Wine Enthusiast. With a degree in journalism from Columbia College Chicago and a Level 2 WSET certification from the International Wine Center, Hernandez's work has appeared in various print and digital publications, including National Geographic's Intelligent Travel blog, Food Republic, Modern Luxury's Men's Book and Chef Marcus Samuelsson's blog. He recently earned the California Wine Appellation Specialist certification from the San Francisco Wine School and is pursuing his Level 3 Advanced WSET.

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