Sweet-and-Spicy Bloody Maria

Preheat a charcoal or gas grill with two grilling zones: direct grilling over medium-high heat (375°) and indirect grilling over medium heat (350°).

Brush bacon with 2-oz. agave nectar; sprinkle both sides with 2 tablespoons chili lime rub. Place bacon, in a single layer, in a 15x10-inch disposable rimmed foil baking sheet. Grill bacon over indirect heat for 20 to 30 minutes or until desired doneness, turning halfway through. remove from grill; set aside.

Set aside cherry tomatoes for garnish. Spray remaining tomatoes, mango halves, and serrano peppers with nonstick spray. Grill over direct heat 7 to 9 minutes or until slightly charred, turning occasionally; cool slightly.

Remove stems and seeds from 2 serrano peppers; place in blender. Remove skin from 2 mango halves; add to blender. Add charred cherry tomatoes, mezcal, remaining 8 oz. agave nectar, and lime juice to blender. Cover and blend until smooth. Pour into a 1-gallon beverage dispenser. Stir in Bloody Mary mix. Cover and refrigerate up to 3 days.

For garnish, cut remaining 2 mango halves into 8 slices. Partially dip mango slices in remaining 1 tablespoon chili lime rub. Thread 1 charred serrano pepper, 1 slice mango, 1 slice bacon, and 1 reserved cherry tomato onto each of 8 (6-inch each) wooden or metal skewers. Cover and refrigerate until ready to serve.

To serve, fill 8 (16-oz. each) glasses with ice; add cocktail. Garnish with prepared skewers.