Bloody Mary with Grilled Veggies

Take your Bloody Mary to a whole new level with this wood-fired twist on the original. This Bloody Mary is smoked, loaded with grilled garnishes and topped with all the fixins for an epic, wood-fired cocktail. Leave out the Mezcal for a non-alcoholic version of this delicious drink!

When ready to cook, set Traeger temperature to 450℉ and preheat, lid closed for 15 minutes.

GARNISH INGREDIENTS:bloody mary recipe
  • 6 Large shrimp
  • 6 Bacon strips
  • 10 Stalk asparagus
  • 2 Tablespoon extra-virgin olive oil
  • To Taste salt and pepper

Season the shrimp and asparagus with olive oil, salt and pepper. Place directly on the grill grate and cook shrimp for 4 minutes per side and the asparagus for 5 minutes total. Place bacon slices directly on the grill grate next to asparagus and cook until fat is rendered and bacon is crispy.

COCKTAIL INGREDIENTS:
  • 3 Ounces Mezcal
  • 8 Ounces Traeger Smoked Bloody Mary Mix
  • 8 Ounces tomato juice
  • 4 Stalk celery, for garnish
  • 10 Whole stuffed olives on a skewer, for garnish
  • 2 Small lime wedge, for garnish
  • 2 Small lemon wedge, for garnish

Fill a pint glass with ice, mezcal and a 1:1 ratio of tomato juice and Traeger Bloody Mary Mix. Garnish with shrimp, asparagus, bacon, celery, olives, lemon wedge and lime wedge. Enjoy!

Click here to check out our Traeger Grills and here to see more recipes!

This post was originally published on Traeger.com.

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