The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Bloody Maria


Lime wedge

Flaky salt

1½ ounces mezcal

5 ounces bloody mary mix (recipe below)

Freshly ground black pepper


Run lime wedge around rim of a tall glass. Spread salt on a plate and dip glass rim to coat. Add mezcal and bloody mary mix to glass; stir to combine. Fill with ice and top with black pepper.

Bloody Mary Mix 

  • 1 quart tomato juice (Posana uses Knudsen Organic)
  • ½ cup worchestershire sauce
  • ⅓ cup prepared horseradish
  • 1½ ounces fresh lime juice
  • ¾ ounce olive brine
  • 1 tablespoon sriracha
  • ½ tablespoon black pepper
  • ½ tablespoon celery seed

Combine all ingredients in a container and store in refrigerator overnight before using.