Smokey Kansas City Bloody Mary Recipe


Barbecue isn’t just about the meat.  Well….it’s mostly about the meat, but you have to have great drinks to help pass the time while the meat is slow smoking!  The fine folks at the Rock’n Ribs BBQ Festival know and embrace this, so their event always features extra categories for Margaritas and Bloody Mary’s.

During our last visit to this event we claimed 2nd place margarita honors with our fiery Jalapeño Margarita.  This year we brought along our cocktail expert, Eammon, to up the anty.  He came strong with a “Burnt Mouth” margarita-style cocktail and this Smokey Kansas City Bloody Mary.  When it was all said and done, we walked away with 2nd place honors in the margarita division and 3rd place honors in the Bloody Mary division.

All five of the judges returned to our tent for seconds (and thirds) after the competition was closed.  The consensus was that our drinks were the hands-down winners, but the other team’s presentations pushed them over the top.  Now we know what to do for next year!

Smokey Kansas City Bloody Mary Recipe

Combine the following ingredients in a cocktail shaker with ice and shake for 10 seconds:

2 oz vodka
1/2 oz Burnt Finger BBQ’s Smokey Kansas City Spicy BBQ Sauce
1/4 oz Worcestershire sauce
1/2 lemon, juiced
2 oz tomato juice (or more, depending on your taste)
Dash of fresh cracked black pepper

Take one of the freshly squeezed lemons and run it around the rim of the glass, then press the edge of the glass in margarita salt and then again in our Smokey Kansas City All-Purpose BBQ Seasoning. Fill the glass with ice and then add the mixture from the cocktail shaker.

For some flare, peel off some of the lemon skin and squeeze it’s oils over the top of the drink. Use a lighter to ignite oils and then drop in the peel.

Top with another dash of fresh cracked black pepper and Smokey KC seasoning.
Garnish the drink with a stalk of celery and a skewer of burnt ends and Tomolives (aka, pickled green tomatoes).  Enjoy!

Photograph by Jason Day