Grilled Bloody Mary

By cserumga

Ingredients

• 6 large tomatoes, about 4 pounds
• 2 lemons, cut in half
• 1 cup of vodka. Black pepper infused is good!
• 1/4 cup olive juice
• 1/4 cup horseradish. Fresh is always best, but prepared is just fine.
• 2 tbsp Worcestershire sauce
• 2 tsp hot sauce
• 2 tsp black pepper
• 2 tsp Old Bay

Details

Adapted from skillet.lifehacker.com

Preparation

Step 1

Preheat your grill to medium-high, about 425 degrees. Clean and oil the dickens out of your grill. Oiling your tomatoes and lemons will add far too much oil to the mix, and we are not making sauce today—we are getting sauced.


Place the tomatoes and lemons cut side down over direct heat until just charred, flip and cook for another 2 minutes. Cool to room temperature in a colander set over a bowl to preserve any liquid that may release in the cooling process. Once the tomatoes have cooled sufficiently, remove the skins — they should just slide right off.





Place the tomatoes and any accumulated juices in the blender until smooth. If you prefer a smoother experience, strain it with whatever fine material is available—cheesecloth, sieve, fine mesh, or a handy dandy nut milk bag. Whichever route you go, make sure you’ve got about 4 cups of smokey nightshade tincture.



Kinda makes me want to watch Ghostbusters II
Juice your lemons into a storage vessel of appropriate size, and chill it and the tomato juice for about an hour.
Add everything back to your blender - start with the liquids, then solids, then seasonings - blend until smooth, and pour over ice. I froze some pickle juice into cubes for some extra zip. If you’re after a cleaner look and still want that vinegar bite, you could puree some pickle spears.