Grilled Tomato and Toasted Chili Cocktail

Grilled Tomato and Toasted Chili Cocktail

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Recipe by Course: DrinksDifficulty: Medium


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Smoky, but not overpowering, fresh tomatoes and lime juice keep this chili-spiced cocktail bright and refreshing. It’s perfect for brunch on a hot summer day.


  • 2 Dried Guajillo Chilies, cut open, stems and seeds removed

  • 8 Ounces Mezcal

  • 1 Pound Ripe Tomatoes

  • 1 Tbsp Canola Oil

  • 3 Ounces Fresh Lime Juice

  • 2 Tsp ground Coriander Seed

  • 2 to 3 Tsp Worcestershire sauce

  • Lime Wedges


  • Heat grill to medium-high. While grill is heating, toast chilies using tongs, turning frequently, until pliable and fragrant, about 2 minutes. Do not char or burn the chilies.
  • Cut the chilies into small pieces and combine with mezcal in a pitcher. Make sure chilies are totally submerged. Let sit 30 minutes. While chilies are steeping, halve tomatoes and brush with oil. Place tomatoes on grill cut sides down.
  • Grill, flipping once, until tomatoes are soft but not falling apart and skins are lightly charred, about 5 minutes. Transfer to a cutting board, remove and discard skins and roughly chop.
  • Muddle chilies in mezcal until liquid is a pale brick red. Add tomatoes, lime juice, and coriander. Muddle until tomatoes are very broken down. Strain mixture through a fine mesh sieve and divide among four ice-filled glasses. Season with Worcestershire to taste and serve with lime wedges.

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