Antojo Caesar Recipe

Prepare a highball or Collins glass: rub a lime wedge around the rim, then dip the rim into a shallow plate of celery salt to coat evenly. Fill the glass with large ice cubes or crushed ice and set aside.

Combine liquids

In a mixing glass or shaker without ice, add 1.5 oz Jose Cuervo Tradicional Plata, 1.5 oz 400 Conejos Mezcal Sangrita, 0.5 oz fresh lime juice, 2 oz tomato or Clamato juice, 0.25 tsp Worcestershire sauce and 0.25 tsp olive brine.

Add seasonings

Add 1 tsp smoked paprika, 0.25 tsp ground black pepper, 0.25 tsp kosher salt and 2 dashes hot sauce to the mixing glass. Stir vigorously for about 10–15 seconds to incorporate powders and emulsify the ingredients.

Taste and adjust

Taste the mix and adjust: add more hot sauce for heat (1–2 more dashes), more lime for brightness (0.25–0.5 oz), or a touch more Worcestershire (up to 0.25 tsp) for umami as desired.

Finish and serve

Strain the mixture into the prepared ice-filled glass. Garnish with a lime wedge, a pickled green bean or celery stalk, and a cocktail olive or pickled onion on a pick. Serve with a small stirrer.