Smoked tomato Bloody Mary mix is made from Roma tomatoes, onion, garlic and jalapeño smoked before being puréed with beef consommé, horseradish, Worcestershire and spices. The mix can be made ahead and served with vodka or gin, with plenty of room for whatever garnishes you want to load on.
Smoked Tomato Bloody Mary Mix for Vodka or Gin Cocktails
Football is back, tomatoes are at their best, and if the grill or smoker is already going, I wanted to put a batch of tomatoes out there too. I’ve made my Bloody Marys pretty much the same way for years, but smoking the tomatoes first turned out to be a really good decision.
The finished mix still tastes like a Bloody Mary, but there’s more going on underneath the tomato, horseradish and Worcestershire. It’s smoky without tasting like I dumped liquid smoke into it, and it still tastes like tomato. I know smoked cocktails can get gimmicky fast, so I wanted to make sure this one didn’t become a stunt with tomato juice attached.
I make the mix ahead, get it cold, and add vodka or gin when I’m ready to pour one. Then it’s a matter of deciding how ridiculous I want to get with the garnishes. I err on the side of ridiculousness, usually.
What Makes This Recipe Different
- The Roma tomatoes, onion, garlic and jalapeño all go onto the smoker before anything gets blended, so the smoke is already part of the vegetable base before this ever becomes Bloody Mary mix. I didn’t want to start with regular tomato juice and then try to make it taste smoked afterward.
- I also use two smoker temperatures on purpose. The vegetables spend the first 30 minutes at 250°F so they have time to take on smoke, then I raise the temperature to 325°F so the tomatoes and onion can finish softening and pick up some char.
- Because the smoked vegetables themselves become the base of the mix, this is more like a puréed vegetable preparation than seasoned tomato juice. That gives it more body, and the tomatoes, onion, garlic and jalapeño remain noticeable once everything else goes in.
- The condensed beef consommé is probably the ingredient that looks strangest on paper, but I love what it does. It adds a savory quality that tomato juice alone doesn’t have and makes the mix taste more substantial without making it taste like beef broth.
- The heat isn’t coming from one place either. There’s jalapeño, prepared horseradish, chipotle powder, black pepper and mustard powder, so the heat doesn’t taste the same from beginning to end, and no single hot sauce takes over the drink.
Ingredients
- Roma tomatoes – They have more flesh and less watery seed material than slicing tomatoes, which gives the finished mix more body once everything is blended.
- Sweet yellow onion – A sweet onion softens on the smoker without adding too much onion bite to the finished mix.
- Garlic – Five cloves sounds like a lot until you remember they’re being smoked and cooked. Crushing the cloves exposes more surface area to the smoke and helps them soften.
- Jalapeño – I remove the stem, seeds and ribs so the pepper contributes heat without making the batch revolve around the jalapeño.
- Olive oil – Enough to coat the vegetables before they go into the smoker.
- Condensed beef consommé – Use condensed consommé, not prepared broth. It’s much more concentrated, which is important because you only need a half cup.
- Worcestershire sauce – Three tablespoons sounds like a lot, but there are four cups of smoked vegetable purée to season. It adds salt, acidity and sweetness along with savory flavor.
- Prepared horseradish – Make sure this is prepared horseradish from the refrigerated or condiment section, not creamy horseradish sauce. You want the pungency of the actual horseradish without mayonnaise or other ingredients changing the mix.
- Dill pickle juice – Use the brine straight from a jar of dill pickles you like. It adds salt and acidity along with whatever garlic, dill and spices are already flavoring the brine.
- Smoked paprika – This adds another source of smoke without adding much heat.
- Mustard powder – A small amount adds another savory, slightly sharp element without making the drink taste like mustard.
- Chipotle chile powder – This is both smoky and spicy, so a little goes a long way. It’s not the same thing as chili powder or canned chipotles in adobo.
- Black pepper, garlic powder and onion powder – These season the purée after the smoked vegetables have been measured, so I can control how much goes into the finished mix.
- Fresh lemon juice and apple cider vinegar – Both add acidity, but they taste different enough that I like using them together. Lemon tastes fresh and citrusy, while apple cider vinegar has more bite.
- Kosher salt – Add this only after the mix is blended and tasted. The consommé, Worcestershire and pickle juice have already contributed quite a bit of salt.
- Vodka or gin – Vodka stays neutral, while gin adds its own botanicals to everything already going on in the mix. I like it with either, so this really comes down to how you like your Bloody Mary, including whether you’re someone who takes yours all the way to a dill pickle bacon Bloody Mary.
- Tajín and garnishes – These are completely optional. I like the salty chile-lime Tajín around the rim, and from there you can go as restrained or completely unhinged as you want with the garnishes.
How to Make Smoked Tomato Bloody Mary Mix
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (smoke the vegetables)
Preheat the smoker to 250°F (120°C). Toss the Roma tomatoes, onion, garlic and jalapeño with the olive oil, then arrange everything in a foil pan. Smoke for 30 minutes at 250°F so the vegetables have time to take on smoke before increasing the smoker to 325°F (165°C). Continue cooking for about 15 minutes, until the tomatoes and onion are soft and you’re starting to see a little char. - Step Two (blend the smoked vegetables)
Transfer the smoked tomatoes, onion, garlic and jalapeño to a blender and purée until smooth. I use a high-powered blender and don’t find straining necessary, but if you want a finer texture, pass the purée through a fine-mesh strainer to remove any tomato skins and small pieces that remain. - Step Three (measure the purée)
Measure 4 cups (960 ml) of the smoked vegetable purée and return it to the blender. Don’t skip the measuring part because tomatoes can vary quite a bit in how much water they contain. Using 4 cups keeps the rest of the recipe in the right proportions instead of assuming every three pounds of tomatoes will give you the same amount. - Step Four (season the Bloody Mary mix)
Add the condensed beef consommé, Worcestershire sauce, prepared horseradish, pickle juice, smoked paprika, mustard powder, chipotle powder, black pepper, garlic powder, onion powder, lemon juice and apple cider vinegar. Blend until everything is evenly mixed into the purée. - Step Five (taste and chill)
Taste the mix before adding any salt because the beef consommé, Worcestershire and pickle juice are already salty, and the brands you use can make a difference. Add kosher salt only if it needs it, then refrigerate the mix until it is cold. - Step Six (make the cocktail)
Fill a 16-ounce pint glass with ice, then add 1½ ounces (45 ml) vodka or gin and 4½ ounces (135 ml) smoked Bloody Mary mix. Stir well with a long cocktail spoon until cold, then add a Tajín rim if you want one and whatever garnishes have managed to survive until serving time.
Recipe Tips
- Don’t increase the smoker temperature early. Give the vegetables the full 30 minutes at 250°F before raising it to 325°F.
- Go by the vegetables more than the clock at the end. The tomatoes should be soft, the onion should be tender and you should see some light charring before you pull everything off.
- If you like a stronger horseradish flavor, taste the mix again before serving. Prepared horseradish loses some of its pungency as it sits in the refrigerator, so you may want to add more right before making the cocktails.
Storage
- Keep the smoked Bloody Mary mix in an airtight container in the refrigerator for up to 4 days. Store the mix without vodka or gin and add the spirit when you make each drink.
- The mix can also be frozen for 4 to 6 months in a freezer-safe container, leaving about 1 inch of room at the top for expansion. Thaw it overnight in the refrigerator, then stir or blend it again if the purée has separated.
- Do not store the finished cocktail with ice or garnishes already added. Keep the mix by itself, then add the spirit, ice and everything fun on top when you’re ready to serve it.
FAQs
- Can I make smoked Bloody Mary mix ahead of time?
Yes. I prefer making the mix a day ahead and keeping it refrigerated until I’m ready to make the cocktails. Taste it before serving and adjust the horseradish if needed. - Do I have to strain the Bloody Mary mix?
No. I use a high-powered blender and mine gets smooth enough that I don’t bother. If you prefer a finer texture or your blender leaves behind tomato shrapnel, pass the purée through a fine-mesh strainer. - Can I make this without a smoker?
The smoking method is the point of this recipe, so I wouldn’t try to fake it with liquid smoke. A pellet grill or charcoal grill that can maintain the temperatures in the recipe and provide indirect heat and smoke will also work. - Can I use a different kind of tomato?
You can. A juicier tomato may give you a thinner purée, so be sure to measure the 4 cups called for in the recipe before adding the remaining ingredients. - Is vodka or gin better in a Bloody Mary?
Both are fine, so I’d use whichever one you already prefer in a Bloody Mary. The recipe was written and tested for either. - How spicy is this Bloody Mary mix?
There’s noticeable heat, but I wouldn’t call the mix overwhelmingly spicy. If you want more, the horseradish and chipotle are the easiest places to adjust it. - How much Bloody Mary mix do I use per cocktail?
Use 4½ ounces (135 ml) of smoked Bloody Mary mix with 1½ ounces (45 ml) of vodka or gin, a 3:1 ratio.
From My Kitchen Notes
Small observations from the margins.
- Things get interesting once you stop treating them the usual way.
- What you do before everything gets mixed together is important.
- More flavor doesn’t always mean more ingredients.
- Changing the beginning changes everything that comes after it.
- You can take something familiar pretty far without making it unrecognizable.
- There’s a difference between transformation and disguise.
- Not everything that gets strained out was a mistake.
- Sometimes the part that makes things better happens before anyone sees the finished version.
- Knowing when to stop adding things is part of understanding what you’re making.
- The problem isn’t always what’s missing. Sometimes it’s what has never been allowed to change.
What I’m Pouring When Sweet Isn’t the Goal
- Dill Pickle Margarita – Pickle brine, tequila, fresh lime.
- Extra Dirty Martini – Brine-first, ice-cold, lots of umami.
- Mezcal Margarita – Controlled smoke, Cointreau, fresh lime.
- Negroni – Gin, Campari, sweet vermouth.
- Spicy Watermelon Jalapeño Margarita – Fresh watermelon, jalapeño, tequila.
- Hot Honey Peach Margarita – Fresh peach, hot honey, chile.
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Smoked Tomato Bloody Mary Mix
Smoked Tomato Bloody Mary Mix uses Roma tomatoes, onion, garlic and jalapeño smoked at two temperatures, then blended with beef consommé, Worcestershire, horseradish, pickle juice and spices. Serve 4½ ounces of the chilled mix with vodka or gin for each cocktail.
Servings: 8 to 10 cocktails
Calories: 80kcal
Equipment
- pellet grill , smoker or charcoal grill. Any setup that can maintain the indicated temperatures and provide indirect heat and smoke will work for smoking the vegetables.
- heavy-duty aluminum foil pan Keeps the vegetable together and makes them easy to remove from the smoker.
- Blender A high-powered blender can purée the smoked vegetables finely enough that straining may not be necessary.
- large fine mesh sieve (optional). Removes tomato skins and remaining solids when a smoother Bloody Mary mix is preferred.
- large liquid measuring cup Important for measuring exactly 4 cups of smoked vegetable purée for the finished mix.
- 16 oz pint glasses For assembling each Bloody Mary.
- long cocktail spoon For stirring the cocktail with ice.
Ingredients
Smoked Vegetables:
- 3 lbs (1.36 kg) Roma tomatoes
- 1 large sweet yellow onion halved
- 5 cloves garlic crushed
- 1 jalapeño halved, stem, seeds and ribs removed
- 2 tbsps (30 ml) olive oil
Bloody Mary Mix:
- 4 cups (960 ml) smoked vegatable purée from above
- ½ cup (120 ml) condensed beef consommé
- 3 tbsps (45 ml) Worcestershire sauce
- 1 tbsp (15 g) prepared horseradish
- 1 tbsp (15 ml) dill pickle juice/brine
- 2 tsps (5 g) smoked paprika
- ½ tsp (1 g) mustard powder
- ½ tsp (1 g) chipotle chile powder
- 1 tsp (2 g) ground black pepper
- 1 tsp (3 g) garlic powder
- 1 tsp (2 g) onion powder
- 2 tbsps (30 ml) fresh lemon juice
- 2 tsps (10 ml) apple cider vinegar
- kosher salt to taste
Optional Garnishes:
- Tajín for the rim
- pickled okra
- dill pickles
- celery sticks
- smoked sausage
- cherry tomatoes
- lime wedges
Instructions
- Preheat the smoker to 250°F (120°C).
- To smoke the vegetables, toss the Roma tomatoes, onion, garlic and jalapeño with the olive oil until evenly coated. Arrange the vegetables in a foil pan for easy removal from the smoker.3 lbs (1.36 kg) Roma tomatoes, 1 large sweet yellow onion, 5 cloves garlic, 1 jalapeño, 2 tbsps (30 ml) olive oil
- Smoke at 250°F (120°C) for 30 minutes to give the vegetables time to take on smoke. Increase the smoker temperature to 325°F (165°C) and continue cooking for about 15 minutes, or until the tomatoes and onion are soft and the vegetables are lightly charred.
- To make the smoked vegetable purée, transfer the tomatoes, onion, garlic and jalapeño to a blender and purée until smooth.
- For a smoother Bloody Mary mix, pass the purée through a fine-mesh strainer to remove tomato skins and any remaining solids. This may not be necessary when using a high-powered blender.
- To make the Bloody Mary mix, measure 4 cups (960 ml) of the smoked vegetable purée and return it to the blender. Measuring the purée keeps the proportions consistent since tomatoes can vary in moisture content.4 cups (960 ml) smoked vegatable purée
- Add the condensed beef consommé, Worcestershire sauce, prepared horseradish, pickle juice, smoked paprika, mustard powder, chipotle powder, black pepper, garlic powder, onion powder, lemon juice and apple cider vinegar. Blend until thoroughly incorporated.½ cup (120 ml) condensed beef consommé, 3 tbsps (45 ml) Worcestershire sauce, 1 tbsp (15 g) prepared horseradish, 1 tbsp (15 ml) dill pickle juice/brine, 2 tsps (5 g) smoked paprika, ½ tsp (1 g) mustard powder, ½ tsp (1 g) chipotle chile powder, 1 tsp (2 g) ground black pepper, 1 tsp (3 g) garlic powder, 1 tsp (2 g) onion powder, 2 tbsps (30 ml) fresh lemon juice, 2 tsps (10 ml) apple cider vinegar
- Taste the Bloody Mary mix before adding salt since the beef consommé, Worcestershire sauce and pickle juice already contribute salt. Season as needed and refrigerate until cold.kosher salt
- To make each Bloody Mary cocktail, fill a 16-ounce pint glass with ice. Add 1½ ounces (45 ml) vodka or gin and 4½ ounces (135 ml) smoked Bloody Mary mix.ice, 1½ oz (45 ml) vodka, 4½ oz (135 ml) smoked Bloody Mary mix
- Stir with a long cocktail spoon until cold and evenly mixed. Add a Tajín rim and garnishes as desired, then serve immediately.Tajín, pickled okra, dill pickles, celery sticks, smoked sausage, cherry tomatoes, lime wedges
Notes
- Three pounds of Roma tomatoes should produce approximately 4 cups of smoked vegetable purée, but tomato moisture varies. Measure 4 cups of purée before adding the remaining Bloody Mary mix ingredients so the proportions remain consistent.
- A high-powered blender may produce a smooth enough mixture that straining is unnecessary. For a finer texture, pass the smoked vegetable purée through a fine-mesh strainer before measuring it.
- The Bloody Mary mix can be refrigerated in an airtight container for 5–7 days. Its seasoning becomes more integrated after about 24 hours. Prepared horseradish loses some of its pungency as it sits, so additional horseradish can be added closer to serving when a stronger horseradish flavor is preferred.
- Freeze the mix for 4–6 months in freezer-safe containers or bags, leaving about 1 inch (2.5 cm) of headspace. Thaw overnight in the refrigerator and stir or blend again before serving if separation occurs.
- Nutrition information is calculated for one 4½-ounce (135 ml) serving of Bloody Mary mix, the amount used for one cocktail. Vodka, gin, ice, Tajín and optional garnishes are not included in the nutrition calculation.
Nutrition
Nutrition Facts
Smoked Tomato Bloody Mary Mix
Amount Per Serving (135 ml)
Calories 80
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 510mg22%
Potassium 390mg11%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 6g7%
Protein 2g4%
Vitamin A 1050IU21%
Vitamin C 22mg27%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Smoked Tomato Bloody Mary Mix? I’d love to hear how it turned out – leave a comment below and let me know.
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