Bloody Mary's are a must for any good ski weekend. Hell, they are a must for any good weekend in general.
Restorative and tasty it is not uncommon to see tables filled with them at any ski lodge bar. So much so, that ski bars across America have worked long and hard to develop their own special Bloody Mary blends to tantalize the taste buds of their skiing and snowboarding patrons.
From the standard to the extreme, ski resort bars have upped their Bloody game nationwide, offering drinkers some really great options to choose from. But what happens when you aren't skiing and you're in desperate need of a Bloody Mary's therapeutic properties?
Ski Resort Quality Bloody Mary's at Home
Awesome Mechanic Chef Shirt and Beefy McBeeface Hat courtesy of Medium Rare Chef Apparel
Sure you can go out and buy any pre-bottled version. Like a Subaru, it will get you where you need to go. Or, you can whip up your own and feel just like you're chilling at a lodge bar mid-winter.
I've spent some time developing this Smoked Bloody Mary Recipe and, it really all boils down to smoked the tomatoes and jalapenos before you blend them in. Overall, the recipe is quite simple. It will, however, take a bit of time but when it comes to a great cocktail recipe like this, it is definitely worth it!
How to Make Your Own Smoked Bloody Mary
Ingredients
1 large Beefsteak tomato
1 jalapeno
Salt & Pepper
1/3 cup of Olive Oil
1 Bottle of V8 Tomato Juice
1/4 cup of Worcestershire Sauce
1/4 Balsamic Vinegar
Juice of 1 large lemon (roughly 1/4 cup)
1/4 (give or take based on how spicy you like it) Franks Red Hot Sauce
1/4 of Homemade BBQ Sauce (A decent store bought brand works as well)
Instructions
Smoke the Tomato and Jalapeno
- Preheat your smoker (like a Camp Chef Woodwind) on High Smoke setting for 15 minutes.
- Slice tomato lengthwise and lay out flat on a sheet pan along with the jalapeno which you should leave whole. I prefer to slice the tomatoes lengthwise. Cutting them this way increases the surface area that comes in contact with the grill and gives you a bit more charred flavor.
- Drizzle the olive oil over both sides of the tomato and jalapeno first. Then season both sides with salt and pepper.
- Place tomato, jalapeno and V8 (which you've poured into a pot) onto the smoker. Let sit on High Smoke setting for 15 minutes then turn the heat up to 250 degrees. Close the lid and let them cook until they are roasted. This will take roughly 30-45 minutes at this temperature.
- Remove tomato, jalapeno and tomato juice from the smoker. Let tomatoes cool on the pan. Place jalapeno in a small baggy and seal. Doing so will make it easier to remove the skin when the time comes.
- When tomato and jalapeno have cooled, remove the skin from both. Then slice and remove the seeds from the jalapeno.
Make the Bloody Mary Base
- Add tomato, jalapeno, and tomato juice to a blender or food processor. Pulse until well blended and smooth.
- Add in Worcestershire sauce, Balsamic vinegar, lemon juice, hot sauce and BBQ Sauce. Blend again to incorporate the remaining ingredients. At this point, you can add more of these ingredients or any other (like horseradish) based on your taste preferences.
Time to Serve
- Add ice to a glass and pour in a generous amount of Vodka top with your smoked Bloody Mary base. Garnish with lemon, lime, olives, bacon, chicken wings...whatever. Enjoy!
