One of my all time favorite bunch drinks has received a makeover and a new video.
Smoked Bloody Mary with Smoked Bacon
Since we first created this recipe back in 2014 it’s become a staple at any brunch we host. You can read the story of how we came up with the recipe here.
The original recipe includes smoked ice, which is definitely worth the effort, but is totally optional. It will certainly add more smokiness to the drink, but you get enough smoke from the tomatoes and bacon. Speaking of bacon…
This recipe is super easy, but it does take time. But isn’t that what any great brunch is about? Taking your time and going big!!!
All you do is smoke tomatoes until they are roasted and bacon is crispy. If you’re smoking at around 250-275 degrees this should take roughly an hour. This will depend on the size of your tomatoes and the thickness of your bacon. I like thick cut bacon and I like it crispy! This will help ensure it will stand up to the drink when you dip it into your rich and indulgent Smoked Bloody Mary mix.
Once your tomatoes have cooled enough to touch remove the skins, then place into a food processor or blender, add the rest of your ingredients, and mix until smooth. Taste and adjust to your flavor preferences. These measurements aren’t strict. Go by what you like! If you like yours really spicy, then add more spicy elements (horseradish, hot sauce, etc.). This is just a base to start your drink with. But even the Traeger Grills folks like this recipe so much they featured it on their own website earlier this year.
This recipe is tried and true!
- 5-6 Roma tomatoes, quartered
- Salt, pepper, Old Bay seasoning (about 2 tablespoons, just enough to coat the tomatoes)
- 4-6 pieces of thick cut bacon
- The smoked tomatoes
- 3 cups tomato juice
- 3 teaspoons Worcestershire sauce
- 2 teaspoons horseradish
- 5 teaspoons hot sauce (we used a combination of Frank’s Red Hot and Valentina)
- The juice of 1 whole lemon
- Salt & pepper to taste
- Vodka (1-2 oz per cocktail, or more if you want it stronger!)
- Smoked bacon
- Pickled asparagus
- Lemon wedges
- Set smoker to 275 degrees.
- Cut tomatoes in halves (or quarters if they are larger tomatoes) and remove stems. Season with salt, pepper, and your favorite vegetable spice (think Old Bay seasoning), just enough to coat. Place a drying rack on a baking sheet and put the tomatoes on the drying rack. Smoke the tomatoes with the lid closed until they look soft and roasted. At the same time, layout slices bacon in the smoker for one hour to get crisp. (Use as much bacon as needed for cocktails). You want the bacon to be pretty crispy so they stand up and remain crispy when used as a garnish in the cocktail.
- After approximately one hour, remove bacon and tomatoes. Let tomatoes cool then remove skin.
- Transfer tomatoes to food processor or blender and pulse until pureed and juiced.
- Add tomato juice, Worcestershire, horseradish, hot sauce, lemon juice, and additional seasonings. Stir or pulse again to combine. Adjust ingredients to your taste and preferences, and add any more ingredients as desired.
- Rim a pint sized glass with lemon juice, then dip it upside down in the seasoning mixture. (For an extra flare consider mixing smoked salt with seasoning for the glass rim. We get excellent smoked salt from The Meadow in Portland.)
- Add ice cubes, then vodka, and top with the Bloody Mary mixture. Stir gently. Add garnishes. Instagram your creation. Tell all your friends how ridiculously delicious this cocktail is.
This should yield enough for 4 servings.
If you want to add smoked ice, check out the original recipe for instructions.
What about you?
Are you a Bloody Mary fan? Have you tried them with smoked tomatoes?
For more tasty recipes, BBQ tips and tricks, check out the Recipe Index.
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