Smoked Bloody Mary

We consider ourselves to be Bloody Mary connoisseurs so we jumped at the chance to try a new recipe that combines a smoky flavor to the spice and sweet tastes of this Smoked Bloody Mary. We loved it! Cheers to our Chiefs!


  • 1/2 cup Olive Tree Smoked Balsamic Vinegar
  • can tomato juice 46-ounce, about 6 cups
  • Juice of one large lime
  • teaspoons horseradish
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon celery salt
  • 1 1/2teaspoons hot sauce (ex: Tabasco)
  • large stalks celery chopped
  • Ice
  • 1 1/2 cups vodka
  • Bacon, lime wedges, celery stalks, and olives to garnish


  1. In a small saucepan, simmer the balsamic vinegar over medium-low heat until it has reduced to 1/4 cup, about 5 minutes.
  2. In a large pitcher, combine 2 tablespoons of the reduced balsamic vinegar, tomato juice, lime juice, horseradish, Worcestershire sauce, celery salt, and hot sauce.
  3. Place the chopped celery stalks in a food processor and pulse until coarsely ground. Add about 1 cup of the tomato mixture and process until pureed. Pour the celery mixture back into the pitcher with the rest of the tomato juice mixture.
  4. To make each drink, fill a glass with ice. Add 1/4 cup of vodka and top with the bloody Mary mix. Drizzle with a little of the remaining balsamic vinegar. Garnish with a lime wedge, celery stalk, and olives.


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