Black Smoke’s brisket Bloody Mary
An ultimate brunch classic, the Bloody Mary
The ingredients:
(serves 1)
Fat washed Grey Goose vodka
- 1 bottle Grey Goose vodka (700ml)
- 12g brisket grease (save after BBQ)
Brisket Bloody Mary
- 40ml fat washed Grey Goose vodka
- 10ml Domecq dry sherry
- 10ml freshly squeezed lemon juice
- 100ml Big Tom tomato juice or other spiced tomato juice
- knife tip of sea salt
- ½ tsp celery salt
- 4 drops Chipotle Tabasco
Garnish
- Bits of cooked brisket or bacon
- 1 green olive
- 1 cherry tomato
- 1 wedge dried lime
- 1 sprig thyme
- 1 sprig rosemary
Gear:
- Pan
- Bottle
- 1 Collins or longdrink glass
- 1 cocktail skewer
How to make:
Heat the brisket grease in a pan until the fat turns liquid and strain it through a fine mesh sieve. Measure out 120 ml. Add the vodka to a jug that holds 1 liter and stir in the fat. Leave at room temperature for a minimum of 30 minutes and a maximum of 1 hour. Place the jug in the freezer so the fat can congeal. Once the fat forms a solid layer over the infused vodka, remove the fat with a spoon and strain the vodka through a sieve into a clean, empty bottle.
Use a measuring cup to pour the vodka, sherry, lemon juice, and tomato juice into a shaker, one at a time. Add the sea salt, celery salt, and chipotle tabasco. Fill the shaker with 6 firm and dry ice cubes and seal. Roll the shaker for 5 seconds – don’t shake, just gentle turn it. Prefill a Collins glass with 2 or 3 ice cubes. Place a Hawthorne cocktail sieve on top of the glass and strain the cocktail.
Skewer a few pieces of cooked brisket of crispy bacon, the green olive, the cherry tomato, and the dried lime wedge on a cocktail skewer and place on the rim of the glass. Take the thyme and rosemary and use a torch to burn for a few seconds, then place the smoldering sprigs upright in the Bloody Mary. The aromas make for a extra herby finish.
