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Denver’s favorite taco shop fires up their Mary mix with an added dose of habanero heat. Be warned—it’s spicy!
500 ml. Clamato juice
2 Tbsp. fresh grated horseradish
6 oz. Worcestershire
4 oz. fresh lime juice
4 oz. Tapatio hot sauce
1 Tbsp. Habanero hot sauce (see our March/April 2013 issue for a homemade recipe)
1 Tbsp. freshly ground black pepper
1 Tbsp. salt
1/2 Tbsp. celery salt
1 Tbsp. dried dill
1 Tbsp. Tajin (the popular Mexican seasoning can be purchased here
1/2 Tbsp. guajillo chili powder
Blanco or reposado tequila
Tools: pitcher, wooden spoon
Combine all ingredients in an ice-filled pitcher and stir. To serve, add 2 oz. of tequila to an ice-filled pint glass and top with 6 ounces of Mary mix.
Pinche Tacos, Denver
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