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- 4 cups tomato juice, such as V8
- 2 chipotle peppers in adobo
- 2/3 cup lime juice
- A handful cilantro
- 2/3 cup silver tequila
- 1/2 cup Mezcal (if you can’t find Mezcal, use additional tequila)
- 1 teaspoon celery salt
- 1 teaspoon black pepper
- Lime wedges
- Celery stalks
Blend tomato juice and chipotle peppers in a blender until peppers are mixed into the juice. Add the lime juice, cilantro, horseradish, Worcestershire sauce, tequila, mezcal (if using), celery salt and pepper, and blend until well-combined and the cilantro is floating throughout.
Place into the fridge to chill.
To serve, pour over ice and garnish with a lime wedge, stalk of celery and a radish.