Smoked Bloody Mary, The Ultimate BBQ Eyeopener
Smoked ice is the secret to the best Bloody Mary you’ve ever experienced.
The Bloody Mary is the classic eye-opener, 19th holer, hair of the dog, and a chance to drink your veggies. The Bloody Mary has a name that cannot be forgotten and is the breakfast drink of choice for millions of Americans on a Sunday, and more than a few a few Mondays.
The Smoked Bloody Mary is made with my secret ingredient: Smoked ice. Adding to the BBQ and grilling vibe, this cocktail recipe also includes a dash of BBQ sauce, dry rub, and bacon. This is an absolute must, cranking a great drink all the way up to 11.
Smoked Bloody Mary Recipe
Serve with: your favorite brunch menu items.
Makes:
Takes:
Ingredients
- 4 ounces V8 juice
- 1 1/2 ounces 80 proof unflavored vodka
- 1 ounce Kansas City style BBQ sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon dill pickle juice
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon bottled horseradish in vinegar (not creamy horseradish)
- 1 or 2 squirts of Tabasco Chipotle sauce
- 1/4 teaspoon Mortons coarse kosher salt
- 2 pinches black pepper
- 1 tablespoon Meathead's Memphis Dust
- 1 slice of cooked bacon
- 1 lime wedge for garnishing
- 5 cubes smoked ice
Method
- Prep. Make the smoked ice.
- Mix or shake together the V8 juice, vodka, barbecue sauce, lime juice, Worcestershire, pickle juice, horseradish, hot sauce, salt, and pepper.
- Pour the Meathead's Memphis Dust into a small plate like a coffee saucer and spread it out evenly. Take the lime wedge and run it around the rim of a tall (highball) glass to moisten it. Invert the glass and place it on the spice mix and twist it until the rim is well coated.
- Serve. Add the bacon first, then the smoked ice, pour the drink over the rocks, and hang the lime wedge on the lip of the glass. Serve immediately.
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Published On: 1/26/2017 Last Modified: 4/16/2021
The Origin of the Bloody Mary
The original is believed to have been invented in the 1921 by Fernand Petiot, an American tending bar in Paris, although the entertainer George Jessel made a credible claim to the recipe. Or perhaps the origin was a cocktail called “Red Snapper” at the King Cole Bar and Lounge of the St. Regis Hotel, New York in 1934. When Tabasco sauce was added the name “Bloody Mary” was applied.
The origin of the name is clouded. Some believe the inpiration for the cocktail was the Hollywood star Mary Pickford who earlier had a cocktail consisting of rum, grenadine and maraschino named after her. It was most likely named after England’s Queen Mary I, nicknamed Bloody Mary for her violence against Protestants in the 1500s. The drink may also have gotten its name from a folkloric witch. According to legend, she will appear if you call her name three times. I’ll tell you this, if you yell Bloody Mary three times at my favorite bartender, she’ll toss you out on your keister.
In the 1960s it became popular to serve the cocktail with a celery stick when a guest at “The Pump Room” at the “Ambassador East Hotel” in Chicago, requested something with which to stir his drink. Someone gave him a celery stick and a legend was born. Today garnishes of every kind can be seen with the Bloody Mary, even shrimp, olives, carrots, ribs, and even a sardine for the very courageous.
Variations of the drink abound giving birth to hundreds of descendants of the original Red Snapper.Bloody Mary is the name of a pivotal character in James Michener’s book Tales of the South Pacific
that, in 1949, was made into the brilliant Broadway musical South Pacific
by Rogers and Hammerstein. Bloody Mary was a dark skinned matron and wheeler dealer on an island, and mother of the female love interest of the white male lead, Lt. Cable. The themes are deep and profound: War, sacrifice, race, and interracial love.
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