By Traeger Kitchen
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.
|1 Tablespoon||olive oil|
|To Taste||salt and pepper|
|1 1/2 Ounce||mezcal|
|4 Ounce||Traeger Smoked Bloody Mary Mix|
|4 Ounce||tomato juice|
|2||stalks celery, for garnish|
|5 Whole||stuffed olives on a skewer, for garnish|
|1 Small||lime wedge, for garnish|
|1||Small lemon wedge, for garnish|
When ready to cook, set Traeger temperature to 450℉ and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
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 / 232 ˚C
3 Large shrimp
5 Stalk asparagus
1 Tablespoon olive oil
To Taste salt and pepper
Place bacon slices directly on the grill grate next to asparagus and cook until fat is rendered and bacon is crispy.
3 Slices bacon
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!
1 1/2 Ounce mezcal
4 Ounce Traeger Smoked Bloody Mary Mix
4 Ounce tomato juice
2 stalks celery, for garnish
5 Whole stuffed olives on a skewer, for garnish
1 Small lime wedge, for garnish
1 Small lemon wedge, for garnish
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