Smoky Tomato Mezcalita

This smoky and spicy grilled tomato and toasted chili cocktail is not overpowering, with the freshness of ripe tomatoes and lime juice keeping it bright and refreshing. It's the perfect drink for a brunch on a hot summer day. The mezcal and guajillo chilies give it a subtle smokiness, while the charred tomatoes add depth to this unique and flavorful cocktail.

Smoky Tomato Mezcalita

A smoky and refreshing cocktail with mezcal, grilled tomatoes, and toasted guajillo chilies. Perfect for a hot summer day.

5.00 from 41 votes
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Ingredients

  • 0.50 oz dried guajillo chilies, cut open, stems and seeds removed
  • 2 oz mezcal
  • 0.25 lb ripe tomatoes
  • 0.25 tbsp 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. Toast the guajillo chilies using tongs until pliable and fragrant, about 2 minutes. Do not char them.
  2. Cut the chilies into small pieces and combine with mezcal in a pitcher. Let it sit for 30 minutes.
  3. Halve the tomatoes and brush with oil. Place them on the grill, cut sides down, and grill until soft but not falling apart, about 5 minutes.
  4. Transfer the tomatoes to a cutting board, remove and discard the skins, and roughly chop.
  5. Muddle the chilies in mezcal until the liquid is a pale brick red. Add tomatoes, lime juice, and coriander. Muddle until the tomatoes are very broken down.
  6. 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.