Tequila, lime and jalapenos give the brunch classic a fresh Mexican twist.—Taste of Home Test Kitchen, Milwaukee, WIsconsin
Ingredients
- 4 cups tomato juice, chilled
- 8 ounces (1 cup) tequila
- 1/2 cup lime juice
- 4 to 8 teaspoons juice from pickled jalapeno slices
- 1 tablespoon Worcestershire sauce
- 2 to 4 teaspoons hot pepper sauce
- 1/4 teaspoon celery salt
- 1/4 teaspoon pepper
- 2 teaspoons prepared horseradish, optional
- Ice cubes
- Pickled jalapeno slices
- Pepper jack cheese, cubed
- Lime wedges
Directions
- Mix first 8 ingredients in a 2-qt. pitcher; stir in horseradish if desired. Pour over ice; serve with jalapenos, cheese cubes and lime wedges.
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