Mezcal Mary with Roasted Jalapeño and Bacon

Ingredients

• For the roasted-jalapeño purée:
• 2 large jalapeños
• For the cocktail:
• 1/4 cup kosher salt
• 1 tablespoon chili powder
• 6 bacon swizzle sticks
• 3 cups tomato juice or V8
• 1 1/2 cups mezcal
• 3/4 cup fresh juice from about 6 limes
• 1/4 cup Roasted-Jalapeño Purée

Directions

1. Make the jalapeño purée: Set the jalapeños in a foil-lined oven-safe dish and broil them, rotating every 5 minutes, until the skins are blistered, blackened, and charred all over, 10 to 15 minutes. Cool them down, transfer them to a blender jar, and blend until the purée is smooth.
2. Prepare the glasses: Mix the salt and chili powder together on a small plate. Rub a lime wedge over the rims of 6 tall beer or Collins glasses, then dip the rims into the salt and chili mixture so the edges are coated. Place a bacon swizzle stick in each glass, then fill the glasses with ice.
3. Make the cocktail: Combine the tomato juice, mezcal, lime juice, and jalapeño purée in a large pitcher. Stir until well mixed, then pour into the prepared glasses.