Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
These honey harissa chicken skewers bring bold, smoky heat straight off the Big Green Egg, balanced by a bright, juicy grilled corn and peach salad on the side. Sweet honey...
Bloody Maria
Cocktail
Grill and Smoke
A bold and smoky take on the classic Bloody Mary, with mezcal and smoked mix bringing serious depth - topped off with a savory skewer for the perfect brunch cocktail.
Photo Credit: Caitlin Kreidler
Ingredients
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3 cups lemon juice
1 cup Ilegal mezcal joven
1 tbsp Worcestershire sauce
1 tbsp Chico hot sauce
1 tsp fresh cracked black pepper
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1 slice thick-cut bacon
1 pimento-stuffed olive
1 fresh shishito pepper
1 piece pickled okra
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1 ½ oz Crop Organic Vodka
½ oz Ilegal Mezcal
3 oz Charleston Bloody Mary Mix (Bold & Spicy)
2 dashes Chico hot sauce
1 dash Worcestershire sauce
1 dash Filthy olive brine
Directions
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Combine all ingredients in a heat-safe container.
Cook direct on the Big Green Egg at 250°F / 121°C for 30 minutes.
Remove from heat, blend or whisk until fully combined.
Double strain and refrigerate. Use within 3 days.
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Assemble the bacon skewer with olive, pepper, and okra.
Cook, direct, on the Big Green Egg at 250°F / 121°C for 30 minutes.
Set aside to garnish the finished drink.
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In a tin shaker, add all ingredients with 1 cup of ice.
Shake vigorously.
Pour into a Tajín salt–rimmed glass (no need to strain).
Garnish with the smoked bacon skewer.
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