Happy Cinco de Mayo! America’s favorite holiday!! Today instead of going the more traditional margarita route (however don’t think I won’t be twisting the seal on an amazing Kirkland Pour & Serve Margarita later this evening) I decided to kick off the weekend with a smoky, spicy, brunchy twist on a traditional Bloody Mary. You know, because Day Drinking.
Recently when I was a mere 40 miles from the Mexican Border, I took it upon myself when at a local liquor store to check out their selection of Mezcal. I haven’t been super thrilled with the selection near where I live, and was pleasantly surprised to see a whole shelf of Mezcal varieties at the liquor store near my friend’s house.
Mezcal, for those late to the 2016 so-hot-right-now liquor of the year– is often described as Tequila’s Older More Mature Cousin. Much like Tequila itself, it comes from a particular region of Mexico and after harvest, the agave hearts are roasted over wood fires. This gives Mezcal a smoky, three dimensional taste that is sometimes compared to the smokiness you could find in a glass of good Scotch. For more information about Mezcal I would totally recommend scrolling through this article by Serious Eats.
This Mezcal Mary features a mix made with adobo– the sauce you find in a can of chipotle chilies– which when blended with the Mezcal creates a really delicious savory smoky beverage which in my opinion is the best way to start a national holiday. Even if technically it isn’t.
Mix makes enough for up to 5 drinks and is easy to double or halve
Smoky Bloody Mary Mix
3 C Tomato Juice
1/3 C lime juice
2 Tbsp Worcestershire Sauce
1 Tbsp honey
3 Tbsp Adobo Sauce (from a can of Chipotle Chiles)
1 tsp celery salt
1 tsp black pepper
4 oz Bloody Mary Mix
2 oz Mezcal
Bloody Mary Accoutrements*
*A note on Bloody Mary additions: People tend to go a bit bonkers when it comes to additions to Bloody Mary’s. I am not one to shy away from a shrimp or a stick of bacon or even a Slim Jim or a Lil’ Smokie tossed in there, but for your every-day-at-home-Brunch Bloody Mary, I usually stick to a variety of pickles, celery for stirring, and some limes. I am also a fan of a rimming salt/sugar mix around the top of the glass. In my opinion, leave mega loaded meal-in-a-glass Bloody Marys to the restaurants
If using rimming salt/sugar, take a lime wedge and rub around empty glass lip. Pour small pile of salt on plate or in shallow ramekin and dip glass upside down to coat rim in sugar.
Fill glass with clear ice, and add mezcal and Smoky Bloody Mary Mix. Stir well (with celery stalk or a spoon!). Add whatever kind of pickles, fruit, vegetables, herbs or whatever the heck gets you going on top. Cheers!