A smoky twist on a classic cocktail. We used a smoking gun to infuse the drinks with smoke, but you could skip that step for a traditional Bloody Mary with a delicious smoky garnish.

Total Time: 20 minutes
Servings: 4

Bloody Mary ingredients:

  • ¼ cup Northwest Blend Smoking Chips
  • 2 cups Tomato Juice
  • 1 tsp. Worcestershire Sauce
  • ½ Tbsp. grated or prepared horseradish
  • 2 tsp. Tabasco Sauce
  • 2 tsp. Black Pepper
  • 4 oz. Vodka
  • Smoked Salt (optional) link to recipe

Beef and shrimp garnish ingredients:


  • 4 Cedar Skewers
  • 8 oz. Beef, cut into strips
  • 8 Shrimp, medium sized
  • 1 Tbsp. Soy sauce
  • 2 cloves Garlic, minced
  • 2 Tbsp. Olive Oil
  • ½ Tbsp. Cumin, ground
  • ½ Tbsp. Ginger, ground

Chef's Tip

Minus the vodka, the bloody mary mix can be made up ahead of time


  1. Preheat the grill to 500°F and soak the skewers in hot water for several minutes.
  2. Combine the beef and shrimp with the soy sauce, oil, garlic, cumin and ginger. Set aside to marinate.
  3. To make the Bloody Mary mix, combine the tomato juice with the Worcestershire sauce, horseradish, tabasco, pepper and vodka, stir well.
  4. Dampen the rim of 4 cocktail glasses and dredge in the smoked salt. Add ice to each glass.
  5. Divide the Bloody Mary evenly between the 4 glasses.
  6. Use a smoking gun to add smoke to each glass and seal with a coaster or small grilling plank. Allow the smoke to infuse the drink for several minutes.
  7. Skewer the beef and shrimp onto the Cedar skewers and set on the grill. Cook for 3 minutes per side, or until done.
  8. To serve, remove the cover from the glass to release the smoke and add the beef and shrimp skewers to each drink.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cedar Skewers