Blackened Bloody Mary
Prep time
Cook time
Total time
This recipe is a two-step process of making the base mix and then assembling the cocktail. Be sure to make more of the base mix than you will need and store it in the refrigerator. Start out with the ripest, sweetest tomatoes you can find. Freshly grated horseradish is an artisan touch to this drink that is hard to duplicate from a jar. Don’t go cheap on the alcohol – only the best for the perfect Bloody Mary.
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Serves: 4
Blackened Bloody Mary Mix (base)
  • 3 pounds ripe red tomatoes
  • 1 pound sweet red mini peppers
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Tabasco hot sauce
  • 2 tablespoons minced garlic
  • 2 tablespoons celery salt
  • 3 tablespoons grated fresh horseradish
  • 3 cups water, plus more if needed
  • Kosher salt and freshly ground black pepper
Blackened Bloody Mary (assembly)
  • ¼ cup lemon juice
  • ¼ cup kosher salt
  • 6 ounces quality vodka
  • 4 stalks celery, with leaves
  • 4 pickled okra
  • 4 pickled garlic cloves
  • 4 slices smoked bacon, cooked crispy
Blackened Bloody Mary Mix (base)
  1. Preheat the oven to 400ºF.
  2. Wash the tomatoes and peppers. Slice the tomatoes in half and place cut-side up on a parchment paper-lined baking sheet. Place the whole peppers on the tray. Place the baking sheet in the oven for approximately 45 minutes, or until roasted and the skins blacken.
  3. Once the tomatoes and peppers have blackened remove the tray from the oven. Remove the stems and place the peppers in the container of a blender. Move the tomatoes to the container. To the container, add the lemon juice, Worcestershire, hot sauce, garlic, celery salt, and grated horseradish. Add the water along with a pinch of salt and a grind of black pepper. Pulse the blender until all contents are blended. The Bloody Mary base should be thick but still able to pour. If it is too thick add more water.
Blackened Bloody Mary (assembly)
  1. In a small bowl add the lemon juice, and in another small bowl add the salt. Invert a large glass into the bowl of lemon juice and moisten the rim. Put the rim into the salt and move around until the salt coats the rim. Add ice cubes to the glass and pour 1½ ounces of vodka. Pour enough of the Bloody Mary base to fill. Garnish with a celery stalk and a pickled okra and garlic clove on a toothpick. Add a slice of crispy bacon and serve.
Recipe by Acadiana Table at