Bloody Maria Recipe

Prepare glass

Chill a highball or Collins glass in the freezer for a few minutes or fill it with ice while you prepare the cocktail. If desired, rim the glass: rub a lime wedge around the rim and dip into smoked salt or kosher salt.

Muddle aromatics

In a mixing glass or shaker, add the fresh mint leaves and the half jalapeño (slice it once lengthwise to expose seeds if you want more heat; remove seeds for milder). Gently muddle 6–8 times—just enough to release oils from the mint and the jalapeño's juices without shredding the mint into bits.

Combine liquids and seasonings

To the muddled mint and jalapeño, add 2 oz mezcal, 4 oz tomato juice, 0.5 oz fresh lime juice, 0.5 tsp Worcestershire (or cocktail) sauce, 3 dashes hot sauce, 0.5 tsp prepared horseradish (if using), 0.25 tsp salt, and 6 turns of freshly cracked black pepper.

Mix and chill

Add a handful of ice (about 1 cup cubed) to the shaker or mixing glass. Cap and shake gently 6–8 seconds to chill and integrate flavors (or roll between two glasses 4–6 times if you prefer less dilution).

Strain and serve

Discard the ice from your chilled serving glass if you used it to chill. Fill the glass with fresh ice, then double-strain the mixture into the glass using a fine mesh strainer to remove jalapeño bits and mint debris. Alternatively, pour directly if you don't mind small pieces.

Garnish

Garnish with a lime wheel or wedge, a stalk of celery, and a small sprig of fresh mint. Optionally slide a thin slice of jalapeño on top for extra visual heat.

Final adjustments

Taste and adjust: add an extra dash of hot sauce, a squeeze more lime, or a pinch more salt if desired. Serve immediately.