This twist on the classic brunch drink is on fire, and we're not just talking about the color. Chipotle sauce, smoked jalapeños and fire-roasted tomatoes create a bold cocktail that's not for the faint of heart.
Source: Better Homes & Gardens
2 lemon halves from Smoked Lemons (see below) or 1 regular lemon, cut in half
1 recipe Smoked Ice Cubes (see recipe) or ice cubes
1/2 cup Fire-Roasted Tomato Puree or tomato juice
1/4 cup (2 ounces) tequila
1/2 teaspoon bottled chipotle pepper sauce
3 dashes Worcestershire sauce
1 pepper from Smoked Jalapenos (instructions)
Squeeze enough juice from the Smoked Lemon halves to measure 2 tablespoons (1 ounce).
Fill a cocktail shaker half full with Smoked Ice Cubes. Add the lemon juice, Fire-Roasted Tomato Puree, tequila, chipotle pepper sauce and Worcestershire sauce. Cover and shake until very cold. Strain into a tall glass filled with additional ice cubes. Garnish with Smoked Jalapeno pepper.
Smoked Lemons: Cut your lemons in half or quarters and remove any obvious pits. Smoke in your preheated smoker at 80°C (175°F) for 10 to 15 minutes.