Smoked Bloody Mary
Food and Drink

Adapted from chadsbbq.com

Smoked Bloody Mary

"Not only is the vodka smoked, but so are the tomatoes, making this a tipple made for tailgating and pitmasters alike.
If smoked vodka isn’t handy, reach for naturally smoky Mezcal.
"

Makes: 4

 

4 small or plum tomatoes, halved and seeded

3 cups tomato juice

1 tablespoon Worcestershire sauce

2 teaspoons horseradish

1 lemon, juiced

splash of hot sauce

4–8 ounces smoke- or bacon-infused vodka

sriracha lime salt, for rimming

Set up your grill for indirect heat (or use a smoker) and get it to 250°F. Put the tomatoes face down on an aluminum pie plate, close the lid and smoke ‘em for about 30 minutes. Larger tomatoes may take longer. On gas grills, turn off the burner and let them absorb more smoke for another 10 minutes. When cool, remove the skins and blend until smooth. Add everything else and gently blend just enough to mix. Rim your favorite tumblers with sriracha lime salt (a delightful kick), fill, and garnish with a bacon strip, grilled shrimp, or perhaps a sausage link or two.

Tailgater Magazine