Smoked Bloody Mary with Smoked Bacon is an essential weekend brunch cocktail, especially when made with ripe summer tomatoes. This smoky, savory take on the classic Bloody Mary pairs perfectly with crispy smoked bacon and bold seasonings.
Learn how to turn fresh tomatoes and bacon into a deeply flavored smoked Bloody Mary that will impress brunch guests.
Since this smoked Bloody Mary first appeared in 2014, it has become a favorite at every brunch we host. The core idea is simple: smoke tomatoes and bacon, then blend the tomatoes into a robust Bloody Mary mix. The process is straightforward, though it takes some time. If you enjoy hosting relaxed, leisurely brunches, this recipe rewards the effort with big, smoky flavor.
Table of Contents
- How to Smoke Fresh Tomatoes for Smoked Bloody Marys
- For the Smoked Bacon
- How to Make a Homemade Smoked Bloody Mary
- More Brunch Ideas for the Smoker or Grill
- Smoked Bloody Mary Recipe with Smoked Bacon
The original version sometimes uses smoked ice for an extra layer of smoke, which is optional. Even without smoked ice, the roasted smoked tomatoes and crispy smoked bacon give the drink a distinctive smoked character. Below are clear steps for smoking tomatoes and bacon and for assembling the cocktail.
This recipe is forgiving and highly adaptable. Use it as a starting point and adjust heat, acidity, and seasoning to taste. If you prefer a spicier cocktail, increase horseradish and hot sauce; if you prefer milder, scale those back. The smoked tomato base provides a complex flavor that blends beautifully with classic Bloody Mary elements.
How to Smoke Fresh Tomatoes for Smoked Bloody Marys
- Prep the tomatoes: Quarter Roma or medium tomatoes and remove stems. Lightly season with salt, freshly ground pepper, and a vegetable seasoning of your choice (Old Bay or similar works well). Arrange the seasoned tomatoes on a wire rack or a baking sheet so smoke can circulate.
- Smoke: Heat the smoker to about 250–275°F (120–135°C). Smoke the tomatoes with the lid closed until they are soft and roasted through. For medium-sized tomatoes, this typically takes about an hour but will vary with size and smoker setup.
- Cool: Remove the tomatoes and let them cool until they are safe to handle.
- Peel: When cool, peel off the skins. The flesh will be deeply flavored and ready for blending into the Bloody Mary base.
For the Smoked Bacon
Smoke the bacon at the same time as the tomatoes. Lay out thick-cut bacon slices in a single layer and smoke for about an hour to achieve a crisp texture. Use enough slices to garnish each cocktail—plan for extras, since bacon never lasts long. Crisp, sturdy bacon makes a striking garnish and stays crisp longer when smoked well.
How to Make a Homemade Smoked Bloody Mary
Once the tomatoes have cooled and been peeled, transfer them to a blender or food processor and puree until smooth. Then add the remaining ingredients and blend again until integrated. Taste and adjust seasoning, acidity, and heat to suit your preferences.
Rim glasses with lemon juice and a savory seasoning blend for an extra pop. Add ice, pour in vodka to taste, top with the smoked Bloody Mary mix, and stir gently. Garnish with smoked bacon and other traditional toppings like celery, pickled vegetables, and lemon wedges.
This recipe makes enough for several drinks and is easy to scale for a group. It’s an ideal signature cocktail for a weekend brunch, backyard party, or anytime you want a savory, smoky drink that stands out.
More Brunch Ideas for the Smoker or Grill
If you enjoy smoked flavors at brunch, consider pairing the Smoked Bloody Mary with other smoker-friendly dishes such as smoked pulled pork hash, smoked salmon Eggs Benedict, roasted potatoes, breakfast burritos with grilled steak, smoked sausage gravy, or ham breakfast hash. These recipes complement the smoky, savory notes of the cocktail and make for a memorable brunch menu.
About the Authors
Mary is a certified sommelier and recipe developer; Sean is a backyard pitmaster. Together they are authors of the cookbooks Fire + Wine and Fire + Wine Backyard Pizza and have been creating content for their food site since 2009. They live on a farm near Portland, Oregon.
Smoked Bloody Mary Recipe with Smoked Bacon
Ingredients
To Smoke the Tomatoes and Bacon:
- 5–6 Roma tomatoes, quartered
- 1 tablespoon Old Bay or similar vegetable seasoning
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 4 pieces thick-cut bacon (or more for garnish)
For the Mix
- Smoked tomatoes (from above)
- 3 cups tomato juice
- 5 teaspoons hot sauce (adjust to heat preference)
- 3 teaspoons Worcestershire sauce
- 2 teaspoons prepared horseradish
- Juice of 1 medium lemon
- Salt and pepper to taste
- 1–2 oz vodka per cocktail (adjust to taste)
For the Garnish
- Smoked bacon
- Pickled asparagus or other pickles
- Celery
- Lemon wedges
Instructions
To Smoke the Tomatoes and Bacon
- Set the smoker to 250°F (about 120°C).
- Prep tomatoes by halving or quartering and removing stems. Season lightly with salt, pepper, and your vegetable seasoning. Place on a rack or baking sheet.
- Smoke the tomatoes with the lid closed until soft and roasted. At the same time, place bacon in the smoker for about an hour until crisp.
- After roughly one hour, remove bacon and tomatoes. Let tomatoes cool and then remove the skins.
For the Smoked Bloody Marys
- Transfer the peeled smoked tomatoes to a blender or food processor and puree until smooth.
- Add tomato juice, Worcestershire sauce, horseradish, hot sauce, lemon juice, and additional seasonings. Blend or pulse to combine. Taste and adjust to preference.
- Rim a pint glass with lemon juice and dip in seasoning or smoked salt for extra flavor.
- Add ice to the glass, pour in vodka, top with the Bloody Mary mixture, and stir gently. Garnish with smoked bacon, celery, pickles, and a lemon wedge.
Notes
For the bacon: Plan on at least one piece of bacon per cocktail and cook extra—you’ll likely sample some while prepping. Crisp, sturdy bacon works best as it holds up as a garnish.
Nutrition
Calories: 221 kcal | Carbohydrates: 13 g | Protein: 7 g | Fat: 15 g
Nutrition information is an estimate and should be used as a guideline.