Raichlen Blood Mary (or Smoky Mary)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Raichlen Blood Mary (or Smoky Mary)
Serves 1 and can be multiplied as desired.


1 lemon wedge
1 tablespoon Old Bay Seasoning or your favorite barbecue rub (mine is on page 000) in a small dish
3/4 cup tomato juice
2 ounces (1/4 cup) gin or vodka
1 tablespoon fresh lemon juice
1 teaspoon prepared or freshly grated horseradish
1 teaspoons Sriracha or other Asian hot sauce
1 teaspoon Worchestershire sauce
1 celery stalk (preferably from the inside with leaves still attached)


Rub the lemon wedge around the rim of a highball glass to wet it. Dip the rim in Old Bay Seasoning. Add the tomato juice, vodka, lemon juice, horseradish, Sriracha, and Worcestershire sauce and stir well to mix. (Take care not to knock off the Old Bay Seasoning.) Add a few ice cubes and stir to mix. Insert the celery (like mom says, eat your vegetables).

To smoke the Bloody Mary: Fuel a handheld smoker, like the Aladdin or PolyScience Smoking Gun, with hickory or mesquite sawdust (or wood of your choice). Place bloody Mary in a tall glass and cover with plastic wrap. Insert the end of the smoking tube under the plastic to the bottom of the drink and smoke for 15 seconds. Remove the tube without letting the smoke escape and let the drink smoke, covered, for three minutes. Uncover and stir well. Repeat as needed until the smoke flavor is as strong as you desire.



More News