Smoke House Bloody Mary Recipe

Place the coarse smoked salt and coarse black pepper in a shallow dish and mix to combine.

Run the lemon wedge around the outside rim of a highball or pint glass to moisten it, then dip the rim into the salt-pepper mix, twisting to coat evenly. Set glass aside.

Prepare the base

Fill a mixing glass or cocktail shaker halfway with ice.

Add vodka, tomato juice, fresh lemon juice, Worcestershire sauce, hot sauce, prepared horseradish, celery or aromatic bitters, smoked paprika, smoked salt, and cracked black pepper to the shaker.

Using a bar spoon, stir the mixture vigorously for about 20–30 seconds to chill and slightly dilute the drink. (Stir rather than shake to preserve texture and avoid frothing.)

Taste and adjust seasoning: if you want more heat, add another dash of hot sauce; for more smoke, add a small pinch (about 1/8 tsp) more smoked salt; for more acidity, add an extra 1/4 oz lemon juice.

Strain the cocktail into the prepared glass over fresh ice (a large cube or a few big chunks preferred).

Skewer the candied bacon strip and cherry tomato (and optional pickled green bean/okra) on a cocktail pick.

Place the celery stalk and lemon wheel into the glass, resting the skewer across the top so the bacon sits above the drink.

Give the top of the drink one light grind of black pepper and a light sprinkle (pinch) of smoked paprika for aroma.

If you want an extra smoky aroma, prepare a small cold-smoke device or smoking gun with apple or hickory chips and place the finished, garnished cocktail under the cloche or cover provided with the smoker for 30–60 seconds to lightly infuse smoke.

Remove the cover, serve immediately and warn guests the glass may hold a smoky aroma.