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Sunday Bloody

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
  • Tools:barspoon
  • 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.

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