Like all things smoked?
Then you’ll love waking up on a weekend morning to a smoky Bloody Mary. It’s the brunch equivalent of taking in the smoky aromas of outdoor grilling days. Yeah, it’ll make you feel good.
Both chipotle peppers in adobo sauce and barbecue sauce provide the smoky flavor. Choose a barbecue sauce with decent smoky undertones to it to really get the impact. Those chipotle peppers provide the heat – and they have a nice smokiness to them, too. You could double up on the chipotle (less the adobo sauce) to add a little more smoke (and definitely some extra fire too).
Smoky Bloody Mary
- 4 ounces tomato juice
- 2 ounces vodka
- 1/2 teaspoon grated horseradish
- 1 teaspoon barbecue sauce smokier the better
- 1/2 teaspoon chipotles in adobo sauce minced
- 1/2 teaspoon lemon juice
- 1/4 teaspoon celery seeds optional
- 3 dashes Worcestershire sauce
- 3 dashes Tabasco sauce
- Salt and pepper to taste
- 1 Celery stalks for garnish
- 1 Olives for garnish
- Limes for garnish
- Celery salt for glass rim, optional
In a shaker, add all ingredients (except garnishes) over ice. Top the shaker and shake well.
Strain the Bloody Mary into a celery salt rimmed glass filled with ice. Garnish with celery stalks, olives, and/or lime. Enjoy!
Want a smokier and spicier Bloody Mary? Double up on the chipotle pepper, but keep the additional adobo sauce to a minimum.