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

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.