February 20, 2016

Smoky Bloody Mary

Recipe: Kristen Eppich

The smoky hints from the mezcal combined with the freshness of lime and cilantro and the savoriness of the tomato juice make this a smooth and satisfying cocktail.


  • 1 tbsp kosher salt
  • 1 tsp chili powder
  • 1 lime wedge
  • 1.5 oz (45 mL) mezcal
  • 4 oz (120 mL) tomato juice
  • 1 cilantro sprig, torn into pieces
  • 1 oz (30ml) lime juice
  • Dashes of jalapeno hot sauce to taste



  1. Combine salt and chili powder in a small bowl. Moisten one side of a martini glass rim with lime juice wedge then dip in chili salt to coat.
  2. Combine mezcal, tomato juice, lime, cilantro and hot sauce in an ice-filled shaker. Shake gently until combined and chilled through. Strain into rimmed glass. Garnish with 2 olives on a skewer.