A smoky twist on a classic comfort cocktail.


Makes: 4 servings

Prep Time: 35 minutes

Cook Time: 1 hour

You’ll Need:

2 cups coarse salt

6 lemons

2 jalapeños

1 750 milliliters bottle Four Roses Bourbon

Barbecued Bloody Mary Mix Ingredients

12 ounces tomato juice

2 ounces smoked lemon juice

1 teaspoons crushed chipotle peppers

1 ounce molasses

2 ounces beef stock

1 teaspoon onion powder

1 teaspoon cayenne pepper


To begin, build a fire using Kingsford charcoal for indirect cooking.  To do this, build a two-zone fire by situating the coals on only one side of the grill, leaving the other side void.

Thinly spread course salt on a disposable aluminum pan or aluminum foil. Place on the grill, over indirect heat (void side of grill) and cover for at least 1 hour. Let cool to room temperature and store in sealed plastic container.

Next, create the smoked lemon juice for the Barbecue Bloody Mary Mix. Cut lemons in half along the equator and place halves on a disposable aluminum pan or aluminum foil. Place on the void side of the grill for at least 30 minutes with the lid covered, making sure to keep grill temperature at 225°F. For tips on controlling grill temperatures visit Remove from grill and let cool. Juice cooled lemons until 2 ounces of juice is produced to use for Barbecued Bloody Mary Mix. Reserve remaining smoked lemons to cut for garnish and to use for rimming glasses with smoked salt.

While lemons are cooling, cut jalapeños into thick sliCes and place on the grill, turning once, until both sides are flame kissed – 1 to 2 minutes on each side. Combine Barbecued Bloody Mary Mix ingredients into a large plastic container and mix well.  Store in refrigerator until ready to use.

To create a Barbecued Bloody Mary, run sliced smoked lemon wedge around the lip of a Collins glass. Dip and twist glass lip in smoked salt to rim the glass. Combine 4 ounces of Barbecued Bloody Mary Mix and 2 ounces of Four Roses Bourbon into glass. Garnish with smoked lemon wedge and thick jalapeño slice.

Recipe created by Josh Perry, Picán restaurant (Oakland, Calif.) mixologist, on behalf of Kingsford charcoal. Photo by John Lee.