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
Serving: 135ml | Calories: 80kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 510mg | Potassium: 390mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1050IU | Vitamin C: 22mg | Calcium: 35mg | Iron: 1mg