Smoky Bloody Mary with Celery Heart and Smoked Bacon
Prep:  5 minutes
Cook:  20 minutes
Serves:  2
Average: 3 (3 votes)
Difficulty:
Cuisine:
Saved:
American
19
Recipe by: Breville
This recipe uses the Breville Smoking Gun. The Smoking Gun adds a finishing touch to your food by smoking meat, fish, vegetables, sauces and cocktails for a natural smoke flavour infusion.
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Smoky Bloody Mary with Celery Heart and Smoked Bacon
Ingredients:
Smoked Bacon
Smoky Bloody Mary
Method:
Smoked Bacon
  1. For best results, use the Breville Smoking Gun. Preheat oven to 180°C/160°C fan-forced/Gas 4
  2. Place bacon on a wire rack inside a roasting tray
  3. Cook bacon for 10-15 minutes or until brown and crisp
  4. Cool for 5 minutes on the rack then place into a container lined with baking paper
  5. Cover with plastic wrap. Add hickory wood chips to the burn chamber of the Breville Smoking Gun. Place hose under the plastic wrap with the opening sitting above the bacon. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until the container is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes
Smoky Bloody Mary
  1. For the Smoky Bloody Mary, combine tomato juice, vodka, lemon juice, Tabasco, Worcestershire sauce and celery salt in a cocktail shaker with ice
  2. Add apple wood chips to the burn chamber of the Breville Smoking Gun. Place hose in cocktail shaker with the opening sitting above the liquid and cover. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until the shaker is filled with a dense smoke. Remove hose and cover with the lid. Vigorously shake cocktail for 10 seconds
  3. Pour into glasses and serve with black pepper, celery heart and smoked bacon
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