Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
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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
Smoked Bloody Maria Mix
- 3 cups lemon juice
- 1 cup Ilegal mezcal joven
- 1 tbsp Worcestershire sauce
- 1 tbsp Chico hot sauce
- 1 tsp fresh cracked black pepper
Garnish – Smoked Bacon Skewer
- 1 slice thick-cut bacon
- 1 pimento-stuffed olive
- 1 fresh shishito pepper
- 1 piece pickled okra
Cocktail
- 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
Smoked Bloody Maria Mix
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.
Garnish – Smoked Bacon Skewer
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.
Cocktail
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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