Cookbook

the Smoking Gun
™
Smoky Bloody Mary
with Celery Heart & Smoked Bacon
1
Prep  minutes / Cook  minutes
2
Serves 
Smoked bacon
2 slices streaky bacon
Pinch of Hickory wood chips
Smoky Bloody Mary
1 cup (250ml) thick tomato juice
½ cup (125ml) vodka
1 tablespoon lemon juice
¼ teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
½ teaspoon celery salt
½ cup ice cubes
Celery heart and smoked bacon, to serve
Black pepper, to serve
Pinch of Applewood chips
Method
Preheat oven to C/C fan-assisted/
Gas .
Place bacon on a wire rack inside a roasting
tray.
Cook bacon for – minutes or until brown
and crisp.
Cool for  minutes on the rack then place into
a container lined with baking paper.
Cover with plastic wrap. Add Hickory wood
chips to the burn chamber of the smoking
gun. Place hose under the plastic wrap with
the opening sitting above the bacon. Turn
smoking gun on to HIGH SPEED and ignite
wood chips. Switch to LOW SPEED and
smoke for a few seconds until the container is
filled with a dense smoke. Remove hose and
reseal plastic wrap. Let infuse for  minutes.
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For the Smoky Bloody Mary, combine
tomato juice, vodka, lemon juice, Tabasco,
Worcestershire sauce and celery salt in a
cocktail shaker with ice.
Add Applewood chips to the burn chamber
of the smoking gun. Place hose in cocktail
shaker with the opening sitting above the
liquid and cover. Turn smoking gun on to
HIGH SPEED and ignite wood chips.
Switch to LOW SPEED and smoke for a few
seconds until the shaker is filled with a dense
smoke. Remove hose and cover with the lid.
Vigorously shake cocktail for  seconds.
Pour into glasses and serve with black
pepper, celery heart and smoked bacon.
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BSM600