Smoky Mary
The Quirky Foodster Team
Highball or pint glass
Glass
Celery stalk, lime wedge
Garnish
Ingredients
- Mezcal — 45 ml (1 1/2 oz)
- Tomato juice — 120 ml (4 oz)
- Fresh lime juice — 15 ml (1/2 oz)
- Worcestershire sauce — 2-3 dashes
- Hot sauce — 2-3 dashes
- Salt and black pepper — to taste
Method
- Add all ingredients to a shaker or mixing glass with ice.
- Roll or stir gently to combine.
- Strain over fresh ice in a highball glass.
- Garnish with celery and a lime wedge.
Description: A smoky twist on the Bloody Mary, using mezcal to add a roasted, savory depth to the classic tomato base.
Cultural Background: A modern craft-cocktail adaptation reflecting mezcal's rise as bartenders looked for new savory applications beyond tequila's traditional roles.
Tips: Rolling the mix gently avoids over-foaming the tomato juice.
Variations: A pinch of Tajín or chili-lime seasoning on the rim leans further into the smoky-spicy profile.
Serving Suggestion: Serve over ice as a savory, smoky brunch classic.
Nutrition: Approx. 150 kcal per serving
FAQs:
Q: Does the smoke work well with tomato?
A: Very well — mezcal's roasted character pairs naturally with savory, umami-rich tomato juice.
- Mezcal — 45 ml (1 1/2 oz)
- Tomato juice — 120 ml (4 oz)
- Fresh lime juice — 15 ml (1/2 oz)
- Worcestershire sauce — 2-3 dashes
- Hot sauce — 2-3 dashes
- Salt and black pepper — to taste
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