With smoky mezcal, hot sauce and a generous helping of chile paste, Claire Sprouse’s extra-spicy Bloody Mary recipe is for anyone who likes a little heat in their drinks.
1½ oz. mezcal
½ oz. fresh lemon juice
Bloody Mary mix
Glass: highball or mason jar
Garnish: pickled vegetables (such as beets, cauliflower, carrots, cucumbers, etc.) and freshly grated horseradish
Rim a pint glass with the Sunday salt mix (equal parts salt & Old Bay seasoning). Add the mezcal and lemon juice. Add ice and top with Bloody Mary mix. Garnish.
Sunday in Brooklyn’s Bloody Mary Mix
21 oz. tomato juice
1 oz. Worcestershire sauce
1 oz. hot sauce
2 oz. sambal
2 oz. jarred horseradish
2 tsp. ground black pepper
Combine the mezcal, lemon juice and Bloody Mary mix in a large pitcher and stir to combine.
Claire Sprouse, Sunday In Brooklyn, New York City
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