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Bloody Maria with Grilled Garnishes

10

15

Hickory

Take your Bloody Mary to a whole new level with this wood-fired twist on the original. This Bloody Maria is smoked, loaded with grilled garnishes and topped with all the fixins for an epic wood-fired cocktail.

:

main

  • 6 Large shrimp

  • 10 Stalk asparagus

  • 2 Tablespoon olive oil

  • salt and pepper

  • 6 Slices bacon

  • 3 Ounce mezcal

  • 8 Ounce Traeger Smoked Bloody Mary Mix

  • 8 Ounce tomato juice

  • 4 stalks celery, for garnish

  • 10 Whole stuffed olives on a skewer, for garnish

  • 2 Small lime wedge, for garnish

  • 2 Small lemon wedge, for garnish

  • 1

    When ready to cook, set Traeger temperature to 450℉ and preheat, lid closed for 15 minutes.

    450 ˚F

  • 2

    Season the shrimp and asparagus with olive oil, salt and pepper. Place directly on the grill grate and cook shrimp for 4 minutes per side and the asparagus for 5 minutes total.

    450 ˚F

    • 6 Large shrimp

    • 10 Stalk asparagus

    • 2 Tablespoon olive oil

    • To Taste salt and pepper

  • 3

    Place bacon slices directly on the grill grate next to asparagus and cook until fat is rendered and bacon is crispy.

    • 6 Slices bacon

  • 4

    For the Cocktail: Fill a pint glass with ice, mezcal and a 1:1 ratio of tomato juice and Traeger Bloody Mary Mix. Garnish with shrimp, asparagus, bacon, celery, olives, lemon wedge and lime wedge. Enjoy!

    • 3 Ounce mezcal

    • 8 Ounce Traeger Smoked Bloody Mary Mix

    • 8 Ounce tomato juice

    • 4 stalks celery, for garnish

    • 10 Whole stuffed olives on a skewer, for garnish

    • 2 Small lime wedge, for garnish

    • 2 Small lemon wedge, for garnish

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