Smoked Bloody Mary with Smoked Bacon is an absolute must try for your weekend brunch. It’s even better made with fresh summer tomatoes!
Find out how to completely jazz up your next brunch with Smoked Bloody Marys!
Since we first created this smoked bloody mary recipe back in 2014 it’s become a staple at any brunch we host.
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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 smoked bacon. Speaking of bacon…
The basic idea is to smoke tomatoes, and then use those smoked tomatoes in a homemade Bloody Mary mix.
This recipe is super easy, but it does take some time. But isn’t that what any great brunch is about? Taking your time and going big!!!
How to Smoke Fresh Tomatoes for Smoked Bloody Marys
- Prep Tomatoes: Start by quartering your tomatoes, removing stems, and then season them with salt, pepper, and your favorite vegetable spice (think Old Bay seasoning). Place the seasoned tomatoes on a wire rack or baking sheet.
- Smoke Tomatoes: Place the tomatoes in the smoker set to 250 degrees, and cook them until they are roasted. If you’re smoking at around 250-275 degrees this should take roughly an hour. This will depend on the size of your tomatoes.
- Let them cool: After about one hour remove tomatoes and let them cool down in temperature.
- Remove skins: When the tomatoes are cool enough to handle, remove the skin.
For the Smoked Bacon
Cook the bacon at the same time as the tomatoes. Lay out slices bacon in the smoker for approximately 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.
How to make a Homemade Smoked Bloody Mary
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 blend 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 and even started a product line with it (yes, using our recipe).
This recipe is tried and true!
If you want to add smoked ice, check out the original recipe for instructions.
More Brunch Ideas for the Smoker or Grill
If you love a good weekend brunch, check out some of these amazing brunch recipes to add to your menu:
- Smoked Pulled Pork Hash
- The Ultimate Smoked Salmon Eggs Benedict
- Perfect Roasted Potatoes
- Steak and Eggs Burrito
- Smoked Sausage Gravy
- Pork Breakfast Sandwich
- How to make the Ultimate Mimosa Bar
- Smoked Ham Breakfast Hash
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
If you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes.
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Tyler says
Could u also smoke the tomato juice along with the tomatoes?
Sean Martin says
Yes you can. You can add any liquid to a smoker and it will take on smoke.
Favid says
Tried it and Loved it. Making more to can and send to son and his wife now
Corey Bakken says
What type of wood you use for the smoker
Sean Martin says
Corey for this recipe we love oak or apple. Oak will add a little more smoke and apple will be a little sweeter in flavor.
Steve says
Made this after buying Traeger’s Bloody Mary mix at $15 a bottle. Made three times as much and so much less. Tastes the same. My wife and I don’t drink hard liquor. We add the Bloody Mary mix with spicy Clamato or V8. Its equally as good! I’m already making my second batch after almost 2 weeks. Planning to smoke the tomatoes at 175 for 2 hours to get a more smoky flavor. Love this stuff. Thanks for this recipe!
Mary says
I love that! Traeger actually used our exact recipe on their website, and was the inspiration for their bottled version. So that’s probably why they taste the same 🙂
And yes, SO much cheaper than $15 a bottle!
Jodi says
Gave you five stars cuz this sounds amazingggggg!!!!! Haven’t actually tried it yet just have some questions and maybe this has been covered in the comments but i haven’t read them ♀️ how long will this keep in the fridge? also, have you considered canning this mix? just wondering if it would need to be altered a bit…just trying to figure out how to make it last an extra long time lol
Sean Martin says
So regarding canning, we have not tested it, but if you added the alcohol and played with the acidity, it should last. However we are not experts in canning. And in the fridge we’ve had this about a week (we end up using it all). But a week is very safe with the mixture, especially if you shake it up before serving.
Ricky geisel says
Could this be made up ahead of time to take on a week camping trip? Minus the bacon.
Mary says
Ricky, we have found that the mix will last for a few days, I would pre-mix the tomato juice and then season while camping. If you don’t mix the juice, what you’ll find is the smoked tomato puree will start to separate the solids from liquid. While still fine, it can look unappealing, so I’d say make as close to the trip as possible, mix the juice in and then season on site. The most this mix lasts in our house is three days….cause we drink it all 🙂
Judy says
How do you make smoked ice?
Mary says
Judy, check out this piece we wrote. It is really easy.
Smoked Ice
Sam jennings says
I’m with Catherine, more of a Mimosa fan, ( when not pregnant) but I know my husband would love this.
Mary says
Awesome! We love mimosa’s too, but every now and then we just change it up.
Catherine @ Ten Thousand Hour Mama says
I bet this is a HUGE hit at brunch! People go bananas for bloody Marys. I’m personally not a fan (I’m more of a mimosa gal) but it seems I’m just about the only one. 😉
Pam Avoledo says
What a cool idea! I love crunchy bacon.
Mary says
Thanks, the bacon right? It makes for a cool stir stick.
Lue Demsky says
Can’t wait to try
Mary says
Let us know how it turns out!
Stacy McGrath says
Me neither! I wonder if this tastes as amazing as it looks. What I usually do is order my mixes online because I’m just so swamped all the time. Lately my go to has got to be this all natural Bloody Mary mix over at Lava. They use 100% preservative free ingredients. I’ll post a link if you’re interested: https://drinklava.com/shop/lava-bloody-mary-mix-1-liter/
Shannon says
These look incredible. Love the concept of bacon in it a switch from the pickled bean and pepperoni
Mary says
Thank you, we love the bacon. It has to be thick cut so it can stand up to the liquid and not break either. Which makes it that much more awesome.
Erin @ Platings and Pairings says
Oh my goodness – This sounds absolutely amazing!!! Love that you incorporated smokiness into the bloody mary!
Mary says
Thank you!