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
Directions:
- Preheat the grill to 500°F and soak the skewers in hot water for several minutes.
- Combine the beef and shrimp with the soy sauce, oil, garlic, cumin and ginger. Set aside to marinate.
- To make the Bloody Mary mix, combine the tomato juice with the Worcestershire sauce, horseradish, tabasco, pepper and vodka, stir well.
- Dampen the rim of 4 cocktail glasses and dredge in the smoked salt. Add ice to each glass.
- Divide the Bloody Mary evenly between the 4 glasses.
- 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.
- Skewer the beef and shrimp onto the Cedar skewers and set on the grill. Cook for 3 minutes per side, or until done.
- 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:
