Recently Robyn started singing at a cool local brunch spot that happens to have a pretty good make your own bloody mary bar. Our new sunday tradition sparked my inspiration and got me daydreaming about what my perfect bloody mary would include..
For me, the additions of Del Migue Mezcal, tomatillos and pork belly put this drink over the top…
Here you have it, the ridiculous Mezcal Mary..
4 oz. Mezcal.. I prefer Del Miguel Mezcal.. It's fair trade and crafted in the most traditional way..
5 tomatillos husks and stems removed and halved
4 stalks celery
1/2 cucumber peeled and roughly chopped
1 handful cilantro
1/2 cup lemon juice
4 strips thinly sliced pork belly
1 rouge red pepper
2 egg whites
1/4 cup balsamic glaze
2 tablespoons worcestershire sauce
1 teaspoon green habanero hot sauce or tot taste
1 tablespoon freshly ground horseradish
1 teaspoon pico de gallo seasoning
celery salt and pepper to taste
Preheat oven to 375.. place four slices of pork belly on baking sheet and bake until crispy..
While pork belly is cooking, blend celery, tomatillos, cucumber and lemon juice then press through a fine strainer into a metal bowl. Pour in rendered pork fat.. cover and place in fridge until fat congeals on top. about 15 minutes.. Using a whisk, blend balsamic glaze and worcestershire. Scrape the fat off the top then mix in hot sauce, horse radish, celery salt and pepper.
Mix together some salt and pico de gallo seasoning.. Rub rim of glass with a wedge of lemon then dip the rim of the glass into the mixture until the rim is coated. Pour some of the balsamic/worcestershire mixture into the glass then add a few ice cubes.. in a shaker glass, making one drink at a time, we add one egg white, two oz. of mescal, and 3 oz of tomatillo mix. fill with ice and shake. pour over ice. garnish with a slice of pork belly through rough red pepper slice, fresh cilantro and extra drizzle of glaze around inner edge of glass. eat pork.. get happy.. enjoy!