Ingredients
Cocktail
2 cups coarse salt
6 lemons
2 jalapeños
2 ounces Four Roses Bourbon
4 ounces Barbecued Bloody Mary Mix
Ice
Barbecued Bloody Mary Mix
12 ounces tomato juice
2 ounces smoked lemon juice
1 teaspoon crushed chipotle peppers
1 ounce molasses
2 ounces beef stock
1 teaspoon onion powder
1 teaspoon cayenne pepper
Directions
1, Build a fire using charcoal for indirect cooking. To do this, build a two-zone fire by situating the coals on only one side of the grill, leaving the other side void. Thinly spread coarse salt (for making smoked salt) on a disposable aluminum pan or aluminum foil. Place on the grill, over indirect heat (void side of grill) and cover for at least 1 hour. Let cool to room temperature and store in sealed container.
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Create the smoked lemon juice for the Barbecue Bloody Mary Mix. Cut lemons in half along the equator and place halves on a disposable aluminum pan or aluminum foil. Place on the void side of the grill for at least 30 minutes and cover with a lid or more foil, making sure to keep grill temperature at 225 degrees. Remove from grill and let cool. Juice cooled lemons until 2 ounces are produced. Reserve remaining smoked lemons to cut for garnish and to use for rimming glasses with smoked salt.
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While lemons are cooling, cut jalapeños into thick slices and place on the grill, turning once, until both sides are flame-kissed—1 to 2 minutes on each side. Combine Barbecued Bloody Mary Mix ingredients into a large sealable container and mix well. Store in refrigerator until ready to use.
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To create a Barbecued Bloody Mary, run sliced smoked lemon wedge around the lip of a tall glass. Dip and twist glass lip in smoked salt to rim the glass. Combine 4 ounces of Barbecued Bloody Mary Mix and 2 ounces of Four Roses Bourbon into glass. Garnish with smoked lemon wedge and thick jalapeño slice.
From Grill Grrrl
