Smoked Fire Bloody Mary
We love this elevated Bloody Mary, using fresh tomato juice (or high-quality bottled juice), freshly grated horseradish, fresh citrus, and a split of umami boosters like Worcestershire and soy sauce. This dynamic cocktail is sure to be a flavor-filled experience.
The secret to a good Bloody Mary is balancing the thick tomato base with fresh citrus, umami depth, and a sharp horseradish kick. The core components are fresh lemon juice, prepared horseradish, Worcestershire sauce, and our Smoked Fire Seasoning.
Smoked Fire Bloody Mary
Sarah Wickers
2
cocktails
We love this elevated Bloody Mary, using fresh tomato juice (or high-quality bottled juice), freshly grated horseradish, fresh citrus, and a split of umami boosters like Worcestershire and soy sauce. Roll the drink between glasses instead of shaking to chill without over-diluting.
Ingredients
Vodka: 2 oz (optional)
Tomato juice: 4 oz (ideally fresh or premium bottled)
Lemon juice: 0.5 oz (freshly squeezed, add some zest to kick it up another notch)
Lime juice: 0.25 oz (freshly squeezed, plus a little zest for bonus points)
Prepared hot horseradish: 1 tsp
Worcestershire sauce: 1 tsp
Hot sauce: 3 to 5 dashes (our favorite hot sauce company is The Skullery https://www.thescullery.org/shop/sauces)
Smoked Fire Seasoning: 1 tsp (plus more for the glass rim)
Garnish: Celery is the standard, but get creative! We used baby dill pickles, grilled olives, and pickled okra…oh, and a green onion for zip!
Directions
Prep the glass: Rub a lemon wedge along the rim of a tall glass and dip it into Smoked Fire Seasoning. Fill the glass with ice.
Combine: Add the vodka, tomato juice, citrus juices (and zest if using), horseradish, Worcestershire, hot sauce of choice, and Smoked Fire Seasoning into a mixing tin or second glass.
Roll: Instead of shaking (which breaks up the ice too much and waters down the tomato), "roll" the mixture back and forth between two glasses 3 to 4 times to chill and mix thoroughly.
Garnish: Strain or pour into your prepped ice-filled glass. Garnish cleanly with a crisp celery stalk and a skewer of quality olives, pickled okra, and dill pickles
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