1 oz mezcal (We used Del Maguey Minero)
1 oz Ancho Reyes chile liquor
5 oz roasted yellow tomato puree*
1 oz lemon juice
½ oz frozen tamarind pulp, thawed
¼ oz horseradish purée
3 dash green Tabasco
3 dash Worcestershire
2 pinches black lava salt
3-4 grinds coarse black pepper
pinch celery salt
2 pinch cayenne
pinch garlic powder
pinch chili powder
more black lava salt
If your black lava salt is coarse, crush it lightly with a mortar and pestle. Take a lemon wedge and run it around the rim of your glass, then dip into the black salt to encrust it. Combine remaining ingredients into a shaker with ice and shake. Dump everything into your salted glass.
Roasted Tomato Puree
1 pint of sun gold cherry tomatoes
3 medium yellow heirloom tomatoes
Thread sun gold tomatoes onto skewers or a flexible grilling wire, such as Fire Wire, and fire up the grill. Slowly rotate until the skins are brown on all sides. If you taste one on its own you’ll have a hard time not eating them all! Once cool, remove the skin and cores from the heirloom tomatoes and cut them into quarters, leaving the cherry tomatoes intact. Place all of them into a blender and puree. You’ll have enough puree to make 6 drinks.
Hair of the Mountain Lion was inspired by our epic mornings in the desert mountains of California. Crisp, starry mezcal nights would blur into literal tequila sunrises. Grilling intermittently from dawn to dusk, the desert air seemed to infuse our food with extra awesomeness. The bounties of late summer shine in our Not-So-Bloody-But-Sunny Mary. Sun gold cherry tomatoes are more savory than other varieties, and grilling them adds a caramelized, smokey umami finish to the heirloom puree. Reminiscent of a desert morning, the Hair of the Mountain Lion is unctuous and rich, finishing with a spiced, earthen tang. As an added perk, the black lava crust is laden with electrolytes and trace minerals... which is great for a hangover.