bloody mary garnished with lemon, olives, dill, and cornichons
Photo by Kimberly Davis

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2 gallons

  • 6–8 jalapeños, sliced, with minimal seeds
  • Fresh dill, stems removed (about 8 ounces with stems)
  • Fresh cilantro, stems removed (about 4 ounces with stems)
  • 12 ounces Worchestershire
  • 12 ounces olive brine
  • 12 ounces fresh lemon juice
  • 5 tablespoons horseradish
  • 2 tablespoons ground toasted cumin seed
  • 60 cracks black pepper
  • 5 cans tomato juice
  • Smoked tomato water*
  • Texas Kicker hot sauce (or
  • Alcohol of choice (vodka, mezcal, aquavit, white whiskey, etc.)
  1. Blend first 9 ingredients together in a blender on high for 2 minutes.
  2. Add tomato juice and combine. Add smoked tomato water.
  3. Season to taste with hot sauce.
  4. To make 1 Bloody Mary, mix 1 shot of preferred spirit (1½ ounces) with about 6 ounces of mix, or to taste.

*To make smoked tomato water, you can smoke tomatoes in a smoker or on a grill.

On a grill

  1. Heat a charcoal grill and add preferred type of presoaked wood chips to hot coals.
  2. Place 12 cored tomatoes on grill and smoke for 1–2 hours, until slightly brown.
  3. Allow to cool.
  4. Blend until smooth to make wate
  • From bartender Steven Robbins of Contigo in Austin, Texas

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