Husk Bloody Mary Recipe

Prepare the onions: Trim root ends of the pearl onions and make a shallow X on the opposite end. Bring 4 cups of water to a simmer in a small pot. Blanch the onions 1–2 minutes until skins loosen. Drain and place in an ice bath; slip skins off while still warm.

Smoke the onions: Preheat a small smoker or set up a grill for smoking with a foil packet of soaked applewood chips. If using a stovetop smoking method, heat the soaked chips in a small smoking pan until smoking. Arrange the peeled pearl onions on a wire rack or grill pan, place over indirect heat and smoke for 10–15 minutes until a light smoke aroma and pale golden color develop. Do not overcook; onions should remain firm.

Make the pickling brine: In a small saucepan combine 1 cup distilled white vinegar, 1/2 cup white wine vinegar, 1 cup water, 2 tsp granulated sugar, 1 tsp kosher salt, 1/2 tsp black peppercorns and 1 bay leaf. Bring to a simmer to dissolve salt and sugar, then remove from heat and let cool 5 minutes.

Combine and cool: Place smoked onions in a clean jar. Add the optional thyme. Pour the warm brine over the onions so they are fully submerged. Let cool to room temperature, then seal and refrigerate at least 24 hours (48 hours preferred) before using. Onions will keep refrigerated up to 2 weeks.

Prepare the glass

Optional: Spread 1/4 tsp prepared horseradish on a small plate. Dip the rim of a tall pint or highball glass into cold water or a lemon wedge, then dip into the horseradish and then into a mixture of celery salt and smoked paprika (about a 3:1 ratio) to coat the rim. Fill the glass three-quarters full with ice.

Build the cocktail: In a cocktail shaker or mixing glass filled with ice, add 2 oz vodka, 4 oz tomato juice, 1/2 oz fresh lemon juice, 1/2 tbs Worcestershire sauce, 1/2 tsp prepared horseradish, 3 dashes hot sauce, 1/4 tsp celery salt, smoked paprika and 4 cranks of freshly ground black pepper. Stir gently for 15–20 seconds to chill and lightly dilute. Do not over-shake — this is a stirred cocktail.

Taste and adjust: Taste and adjust seasoning to preference — add more hot sauce for heat, more horseradish for bite, or a pinch more celery salt if it needs lift.

Strain and garnish: Strain the cocktail into the prepared glass over fresh ice. Skewer two house-smoked cocktail onions on a small pick and thread onto the rim or into the drink. Add a celery stalk and a lemon wedge on the rim. Serve immediately.