This is a great recipe for a splashy Sunday Brunch. These Bloody Marys involve a lot of ingredients but once you try one of these you’ll never go back! This recipe makes about 18 cups (or about 24 cocktails) worth of Bloody Marys. And of course, you can make these the night before and avoid a big mess on Sunday Funday.
Smoked Bloody Mary Mix Ingredients:
• 8 large tomatoes or about 12 Roma tomatoes, cored and halved
• 3 red onions, peeled and cut into at least eighths
• 1 poblano pepper, seeded and quartered
• 2 serrano peppers, seeded and halved
• 8 5/8 cups (69 oz.) tomato juice, divided
• 2 tablespoons beef base (such as Better than Bullion Beef Base)
• 12 oz. lemon juice
• 10 oz. lime juice
• 10 cloves garlic, peeled and lightly crushed
• 1/3 cup sugar
• 1/2 cup molasses
• 15 oz. Worcestershire sauce
• 1 1/2 tablespoon kosher salt
• 4 teaspoons celery salt
• 2 tablespoons ground white peppercorn
• 1 1/2 tablespoons celery seed
• 1 2” x 2” x 2” hunk of Irish peat
• Disposable foil tray
• Charcoal grill/smoker (Make Your Own Smoker Here)
For the Cocktail:
- 2 oz. vodka
- 2 dashes celery bitters
- Celery stalk (for garnish)
- Lime wedge (for garnish)
- Flaky Kosher Salt (for the rim of the glass)
- Smoked Bloody Mary Mix (to fill the glass, about 6-8 oz.)
- Combine the cut tomatoes, red onion, poblano, and serrano peppers in the foil tray.
- Prepare your grill/smoker for smoking/indirect heat. You only need a small amount of charcoal for this quick smoke. Once the charcoal is lit, add the hunk of peat to the top of the charcoal. Place the foil tray on the grate and smoke for about 15-30 minutes, depending on the desired level of smokiness. You’re not really looking to cook the vegetables in this step, but rather allow the smoke flavors to infuse into the water molecules of the vegetables.
- While the vegetables smoke, lightly toast the celery seed in a dry skillet until fragrant. Set aside.
- Remove the vegetables from the smoker and transfer the entire contents of the foil tray into a large stock pot over high heat. Add in 46 oz. of the tomato juice (reserving about 23 oz. for later) and all of the remaining Mix ingredients to the pot. Stir well.
- Bring the mixture to a boil and reduce the heat to maintain a simmer. Simmer for 30-40 minutes, stirring occasionally.
- Remove from heat and puree the mixture (preferably using an immersion blender). Strain the pureed mixture through a fine-mesh strainer into another large container/pot. Discard the solids (or add to your compost pile).
- Place the strained mixture in the fridge for at least 8 hours/overnight. While this step isn’t strictly necessary, we think that this cooling step allows the flavors to really meld. Additionally, since the cocktail is enjoyed cold, the final seasoning of the mix should also be done when the mixture is cold.
The Next Day
- Stir in the additional 23 oz. of tomato juice to the strained mixture. Taste and adjust for seasoning as needed (such as with additional tomato juice, salt, pepper, Worcestershire, or lemon juice). Transfer the mixture into serving containers/carafes. Store in the fridge for up to 7-10 days.
For the Cocktail:
- Rub the lime wedge around the edge of the glass and rim with salt. Add the vodka and celery bitters. Top with ice. Fill the remainder of the glass with the Smoked Bloody Mary Mix. Garnish with the lime wedge and a celery stalk
**Optional garnishes/additives that you may also consider include: olives, freshly grated horseradish, hot sauce, lemon wedge, Worcestershire sauce, black pepper, and celery salt.
Want More Cocktail Recipes?
The Southern Foodways Alliance Guide to Cocktails
Recipe from diningwithmcz.com