Black Smoke's Brisket Bloody Mary-header

Black Smoke’s brisket Bloody Mary

An ultimate brunch classic, the Bloody Mary

Start your day with the ultimate in brunch classics, the Bloody Mary. For the |BS|-twist we use our fat washed vodka. This gives the Bloody Mary way more depth, flavour, and a slightly smokey touch.

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
  • Bits of cooked brisket or bacon
  • 1 green olive
  • 1 cherry tomato
  • 1 wedge dried lime
  • 1 sprig thyme
  • 1 sprig rosemary


  • 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.

Items used for this recipe:

forged churrasco spies
Enkele spies
The Bastard - barbecue tongs Deluxe
The Bastard
Barbecue tongs Deluxe
Smokey premium charcoal
Smokey's Premium
Blend Charcoal
Tamahagane Chef's knife 150mm
Chef's knife
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