A Smokin’ Good Bloody

Makes about 10 cups

One Atlanta bartender shares his recipe for a delicious Bloody Mary

smoked barbecue bloody mary recipe

Photo: Peter Frank Edwards

In our February/March 2013 issue, we shared Atlanta bartender Nate Shuman’s recipe for smoky barbecue bitters. For those of you looking for a drink in which to use those bitters, we refer you to Shuman’s Bloody Mary recipe. Made from a mix that you can prepare ahead of time and store in your refrigerator, this cocktail is a step above your typical morning-after libation.


    • 1 quart tomato puree (Shuman uses San Marzano)

    • 1 cup dill pickle juice

    • 1 cup caper juice

    • 3 tbsp. prepared horseradish

    • 1 1/2 oz. quality soy sauce (Shuman uses Den Chan Shoyu)

    • 2 oz. Tabasco pepper sauce

    • 2 tsp. celery seed

    • 1 tsp. freshly ground black pepper

    • 1 tsp. freshly ground white pepper

    • 1 1/2 oz. Worcestershire sauce

    • 30 dashes Angostura bitters


  1. Combine all ingredients and refrigerate for 24 hours before serving.

  2. To make a Bloody Mary, pour 2 oz. of your favorite vodka into a glass full of ice. Fill remainder with Bloody Mary mix. Add 3 dashes barbecue bitters. Mix. Dip the rim of another glass in lime juice, then into a blend of equal parts salt, celery seed, and Old Bay. Pour the mixed drink into the rimmed glass and garnish.

Recipe from Nate Shuman of Proof & Provision in Atlanta