Instructions
Base: Combine 1 lb tomatillos, 1/2 pint cherry tomatoes, 2 cucumbers, 2 garlic cloves, 2 tbsp lime juice, 1 Serrano chile, and 1 tsp kosher salt in a blender and blend until very smooth.
- Take a lime wedge and run it around the edge of a chilled glass then dip the glass rim in a mixture of smoked salt and chili powder.
- Put 2 cilantro sprigs in the bottom of a cocktail shaker and, using a wooden spoon or muddler, tap on the cilantro until it’s bruised.
- Combine 5 oz. of the Base with 5 oz. Topo Chico, horseradish, hot sauce, Worcestershire, celery seeds, and fresh lime juice in a cocktail shaker.
- Add ice to fill halfway then stir with a bar spoon until the shaker is cold, about 10 stirs.
- Pour the drink and ice into a serving glass and top with Topo Chico. Garnish with celery, cucumber, and lime wedge.
