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Smokin Bloody Mary

When I’m out in the yard BBQing I like to drink Bloody Mary’s rather than straight booze or beer because it keeps my from getting too lit while I wait for the food to come off the fire. They’re also a great match with tacos.


5 ounces tomato juice
3 ounces vodka
3 dashes Worcestershire
2 ounces lime juice
Fresh black pepper
1 dash habanero hot sauce

Smokey Rim Salt:
1 teaspoon Ancho chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
2 tablespoons kosher salt
1 teaspoon garlic powder
1 teaspoon celery salt
A pinch chipotle powder
3 tablespoons lime juice

Bacon slices
Chorizo, cut into cubes
Cherry tomatoes
Cocktail onions
Lime wedges

Combine chili powder, paprika, cumin, salt, garlic powder, celery salt, and chipotle powder in a small shallow bowl, set aside. Pour lime juice in a separate shallow bowl, set aide

To make Bloody Mary combine tomato juice, vodka, Worcestershire sauce, lime juice and hot sauce in a mixing glass. Stir then season with salt and pepper.

Dip the rim of each glass into bowl with lime juice then into the rim salt bowl, turning the glass to cover entire rim. Divide Bloody Mary into two lowball glasses filled with ice. Garnish each with bacon, chorizo, celery, tomatoes etc.

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