Bloody Marias

• 3 serrano chilis
• 12 ounces gold tequila
• 46 ounces tomato juice
• 1 bunch cilantro
• 1 teaspoon salt
• 6 ounces freshly squeezed lime juice
• 1 lime

1. Finely chop the serranos and allow them to macerate in the tequila for 10 minutes.
2. Finely chop the cilantro and mix all the ingredients in a cocktail shaker or pitcher with ice.
3. Pour through a strainer into wine or martini glasses and garnish each with a slice of lime.

serrano chilis, gold tequila, tomato juice, cilantro, salt, freshly squeezed lime juice, lime

Taken from cooking.nytimes.com/recipes/2814 (may not work)