Smokey Mary

3 oz. vodka
2 1/2 oz. smoked tomato juice
2 1/2 oz. tomato juice
1/2 oz. lemon juice
1/4 oz Worcestershire
pepper/celery salt to taste
dash of hot sauce (I used Sriracha)

Shake all ingredients over cracked ice and strain into an ice-filled collins or high-ball. Garnish with pickled vegetables or celery.

Smoked tomato juice
Halve tomatoes and smoke over indirect heat on a charcoal grill using hickory or mesquite wood chips for 20 minutes. If you happen to be cooking a steak at the time, even better. Remove and allow to cool. Transfer to a blender and process, then strain. 4 medium tomatoes will yield about 2 cups of juice.

This was inspired by the recent Imbibe's Smoke Signals article, and I thought if any drink could handle some smoke it would be the Bloody Mary. At full strength this has a pretty intense smoke flavor, which is good, but better diluted by half.