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Lifestyle

Bloody Maria

Jon Billick, Head Mixologist at Chico Cantina

Cuisine

Cocktail

Category

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

Bloody Maria

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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      1. Combine all ingredients in a heat-safe container.

      2. Cook direct on the Big Green Egg at 250°F / 121°C for 30 minutes.

      3. Remove from heat, blend or whisk until fully combined.

      4. Double strain and refrigerate. Use within 3 days.

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      1. Assemble the bacon skewer with olive, pepper, and okra.

      2. Cook, direct, on the Big Green Egg at 250°F / 121°C for 30 minutes.

      3. Set aside to garnish the finished drink.

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      1. In a tin shaker, add all ingredients with 1 cup of ice.

      2. Shake vigorously.

      3. Pour into a Tajín salt–rimmed glass (no need to strain).

      4. Garnish with the smoked bacon skewer.

      Recipes