Smoky Tomato Mezcal Muddle

This Grilled Tomato and Toasted Chili Cocktail is a unique and refreshing twist for brunch on a hot summer day. The smoky flavor from the grilled tomatoes and the subtle heat from the toasted chilies blend perfectly with the bright and zesty lime juice. The combination of these flavors, along with the earthy notes of mezcal, creates a balanced and invigorating cocktail that is sure to impress your guests.

Smoky Tomato Mezcal Muddle

A smoky and refreshing cocktail with grilled tomatoes, toasted chilies, mezcal, and zesty lime juice.

4.48 from 39 votes
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Ingredients

  • 0.50 oz dried guajillo chilies
  • 2 oz mezcal
  • 0.25 lb ripe tomatoes
  • 1 tsp neutral oil, such as canola
  • 0.75 oz fresh lime juice
  • 0.50 tsp ground coriander seed
  • 0.50 to 0.75 tsp Worcestershire sauce
  • Garnish: lime wedge

Instructions

  1. Heat the grill to medium-high.
  2. Toast the guajillo chilies on the grill until fragrant and pliable, about 2 minutes. Do not char or burn the chilies.
  3. Cut the chilies into small pieces and combine with mezcal in a pitcher. Ensure that the chilies are completely submerged. Let it sit for 30 minutes.
  4. Halve the tomatoes and brush them with oil. Grill the tomatoes cut sides down until they are soft but not falling apart and the skins are lightly charred, about 5 minutes.
  5. Transfer the grilled tomatoes to a cutting board, remove and discard the skins, and roughly chop the tomatoes.
  6. Muddle the chilies in mezcal until the liquid turns a pale brick red. Add the grilled tomatoes, lime juice, and coriander. Muddle until the tomatoes are thoroughly broken down.
  7. Strain the mixture through a fine mesh sieve and divide it among ice-filled glasses. Season with Worcestershire to taste and serve with a lime wedge.