Mezcal Mary With Roasted Jalapeño And Bacon Recipe

• 2 large jalapenos
• 1/4 cup (48g) kosher salt
• 1 tablespoon chili powder
• 6
• 3 cups (720ml) tomato juice or V8
• 1 1/2 cups (360ml) mezcal
• 3/4 cup (180ml) fresh juice from about 6 limes
• 1/4 cup Roasted-Jalapeno Puree

1. Place jalapenos in an oven-safe dish lined with tinfoil and broil, turning at 5-minute intervals, until all sides are blackened and charred, 10 to 15 minutes. Let cool, then add to the jar of a blender. Blend until smooth.
2. On a small plate, combine salt and chili powder. Run a lime wedge around the rim of 6 tall beer or Collins glasses and coat edges with salt/chili mixture. Add a bacon swizzle stick to each glass. Fill glasses with ice.
3. In a large pitcher, combine tomato juice, mezcal, lime juice, and jalapeno puree. Stir to combine and pour into individual glasses.

jalapeufos, kosher salt, chili powder, tomato juice, mezcal, fresh juice from

Taken from www.seriouseats.com/recipes/2015/05/mezcal-bloody-mary-roasted-jalapeno-bacon-recipe.html (may not work)