Hands On:

15 minutes

Total Time:

15 minutes

Serves:

Ingredients

16 Roma tomatoes, halved
12 cherry tomatoes, for garnish
1 tsp Hy-Vee coarsely ground black pepper
½ tsp kosher salt
8 oz cold water
2 oz fresh lime juice
2 tbsp Hy-Vee steak seasoning
Lime wedge, plus lime slices for garnish
10 oz Ilegal mezcal liqueur
Celery stalks, for garnish

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Preparation

Preheat charcoal or gas grill with greased grill rack for direct cooking over medium heat (350°).

Toss Roma and, if desired, cherry tomatoes with olive oil, black pepper, and salt in medium bowl. Grill Roma tomatoes, cut sides down, 3 to 5 minutes or until slightly charred, turning halfway through.

Reserve grilled cherry tomatoes for garnish. Place Roma tomatoes and cold water in a large blender. Cover and blend until smooth.

Strain tomato mixture through a fine-mesh sieve set over a bowl; discard pulp. Transfer tomato juice mixture to a pitcher; stir in lime juice. Cover and refrigerate until ready to serve.

To serve, place 2 tablespoons steak seasoning in small shallow dish. Rub one-third of the rim and 1-inch down side of each 5 (12-oz. each) cocktail glasses with lime wedge; dip in steak seasoning. Fill glass with ice; set aside. Stir mezcal into tomato mixture in pitcher. Pour into tomato mixture in pitcher. Pour into prepared glasses. Garnish with lime slices, celery, and charred cherry tomatoes, if desired.

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