Are there cilantro haters among your friends? Make a batch of these cocktails for Sunday brunch and tell them the truth: It's loaded with cilantro. But tell them the tequila will make it go down easy.
- 1/3 cup freshly squeezed lime juice
- 3 to 5 serrano chili peppers, stemmed and seeded
- 1 bunch cilantro, stemmed and chopped (reserve some springs for garnish)
- 46 ounces (about 6 cups) tomato juice
- 3/4 cup tequila, chilled
- Ice for serving
- Salt and freshly ground black pepper to taste
In a blender, puree the lime juice, chili peppers and cilantro. Add the tomato juice and tequila and pulse to combine. (You will need to work in batches.) Strain the mixture into a large pitcher or bowl. (You may need to strain it twice.) Pour or ladle the mixture into glasses filled with ice and garnish with salt, if desired, and pepper to taste and a sprig of cilantro.
Adapted from "The Best American Recipes 2002-2003" edited by Fran McCullough and Molly Stevens (Houghton Mifflin, 2002).
Tested by Jeanne McManus.
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