Dixie Black Pepper Grilled Bloody Mary
There are cocktails, then there are grilled cocktails. Take the traditional Bloody Mary to the next level by grilling up vegetables to purée into your own mix. Combine with Dixie Black Pepper Vodka and grilled garnishes. Yes, you are a serial griller.
1/2 onion, peeled
2 tomatoes, cut in half
3 stalks celery
48 oz. tomato juice
1 1/2 lemons, juiced
1 tbsp. A1 sauce
1 tsp. Worcestershire sauce
1 tsp. hot sauce
1 tsp. prepared horseradish
1 tsp. celery salt
2 oz. Dixie Black Pepper Vodka
4 oz. grilled Bloody Mary mix
Suggested garnishes: meat stick, celery, onion, lemon, okra
Prepare a grill over medium-high heat. Add onions, tomatoes, and celery over direct heat and grill 5-6 minute per side to char. Move to indirect heat and cook until onion is tender. Remove from grill, cool, and roughly chop.
Add cooled grilled vegetables with remaining ingredients and purée in a blender until smooth. Keep cold, mix stays well 7 days when covered and chilled.
Combine vodka and mix over ice, stir. Garnish and serve.