Smoky, but not overpowering, fresh tomatoes and lime juice keep this chili-spiced cocktail bright and refreshing. It's perfect for brunch on a hot summer day.
About the Author: Heather Meldrom is a former Senior Food Editor at Martha Stewart. Currently she works as a freelance food stylist, writer, and recipe developer based in NYC. She can be found at heathermeldrom.com and sweetandsavored.com.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About This Recipe
Yield:
makes 4 cocktails
Active time:
15 minutes
Total time:
45 minutes
Special equipment:
grill, tongs, muddler, fine-mesh sieve
Ingredients
2 dried guajillo chiles, cut open, stems and seeds removed
8 ounces mezcal
1 pound ripe tomatoes, whichever variety is tasting best
1 tablespoon neutral oil, such as canola
3 ounces fresh juice, from 4 to 6 limes
2 teaspoons ground coriander seed
2 to 3 teaspoons Worcestershire sauce
Garnish: lime wedges
Procedures
Heat grill to medium-high. While grill is heating, toast chilies using tongs, turning frequently, until pliable and fragrant, about 2 minutes. Do not char or burn the chilies.
Cut the chilies into small pieces and combine with mezcal in a pitcher. Make sure chilies are totally submerged. Let sit 30 minutes. While chilies are steeping, halve tomatoes and brush with oil. Place tomatoes on grill cut sides down.
Grill, flipping once, until tomatoes are soft but not falling apart and skins are lightly charred, about 5 minutes. Transfer to a cutting board, remove and discard skins and roughly chop.
Muddle chilies in mezcal until liquid is a pale brick red. Add tomatoes, lime juice, and coriander. Muddle until tomatoes are very broken down. Strain mixture through a fine mesh sieve and divide among four ice-filled glasses. Season with Worcestershire to taste and serve with lime wedges.
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