Smoked Bourbon Bloody Recipe

Rim the glass

Pour the coarse smoked salt onto a small plate. Rub the lemon wedge around the rim of a tall Collins or pint glass, then dip the rim into the smoked salt to coat evenly. Set the glass aside.

In a cocktail shaker or large mixing glass, combine tomato juice (10 oz), New Holland Beer Barrel Bourbon (1.5 oz), fresh lemon juice (0.5 oz), prepared horseradish (1 tsp), smoked Worcestershire sauce (0.75 tsp), hot sauce (3 dashes), celery salt (1 tsp), smoked paprika (1/4 tsp), kosher salt (1/4 tsp), and 6 grinds of freshly ground black pepper.

Add a handful of ice to the shaker or mixing glass. Stir the mixture briskly for 20–30 seconds to chill and slightly dilute—do not shake vigorously (to avoid aerating tomato juice). Taste and adjust seasoning: add more hot sauce, smoked Worcestershire, or lemon if desired.

If you want a pronounced smoky note beyond the smoked Worcestershire and smoked paprika, trap smoke in the glass: light a small amount of soaked wood chips in a smoking gun and infuse the prepared, rimmed glass with smoke for 5–8 seconds, or briefly hold smoked chips in a metal spoon over a flame and capture smoke under an inverted glass for 10–15 seconds. Be careful with open flame and ventilation. Alternatively, a few drops of smoked water can be added to the mix.

Fill the rimmed glass with fresh ice. Pour the prepared Bloody bourbon mixture over the ice.

Thread the pickle spear, two pitted olives, a Union Star cheese whip, and two slices of summer sausage onto the cocktail skewer. Place the garnish skewer across the top of the glass. Add a celery stalk standing in the drink if desired.

Serve immediately with a short straw. Provide an extra napkin for the sausage and cheese skewer.