Grilled Bloody Mary

A smoky twist on the classic Bloody Mary cocktail featuring grilled tomatoes, lemons, and celery. This sophisticated drink combines fresh ingredients with vodka for a uniquely flavored cocktail with a delightful charred essence.

4 servings

35 min

Published October 4, 2025

Ingredients

•2 pounds red tomatoes, halved
•2 whole lemons, halved
•7 stalks small-to-medium celery stalks, preferably with leaves
•1½ tablespoons Worcestershire sauce
•1½ teaspoons freshly grated horseradish
•1½ teaspoons sugar
•1½ teaspoons kosher salt
•½ teaspoon freshly ground black pepper
•8 ounces vodka
•1 to taste Tabasco sauce or Sriracha
•for serving

Cooking Instructions

1.
Light a grill and set it up for direct heat or preheat a grill pan. Brush the grill grates with oil and arrange the tomatoes and lemons cut side down and grill over high heat until well browned on the bottoms, 4 to 5 minutes. Grill 3 of the celery stalks, turning occasionally, until the leaves are dark brown or black and the stalks are blistered in spots, 5 to 6 minutes. Grill the remaining 4 celery stalks just until the leaves are singed, about 1 minute.
12 min
2.
Transfer the tomatoes and fully grilled celery stalks to a food processor and let cool slightly. Squeeze 3 tablespoons of juice from the lemons and add it to the food processor; reserve the lemons. Add the Worcestershire, horseradish, sugar, 1 1/2 teaspoons of salt and 1/2 teaspoon black pepper to the processor and process until as smooth as possible.
10 min
3.
Strain the Bloody Mary mix through a fine sieve into a liquid measuring cup, pressing on the solids; you should have at least 2 cups of mix. Season the mix with more lemon juice, salt and pepper, if desired.
8 min
4.
For each drink: In an ice-filled cocktail shaker, combine 1/2 cup Bloody Mary mix with 2 ounces of vodka; close and shake well. Pour the Bloody Mary into a tall ice-filled, garnish with a singed celery stalk and serve with Tabasco or Sriracha, for seasoning. Fill the cocktail shaker with clean ice before making each drink.
5 min

Ingredients

•2 pounds red tomatoes, halved

•2 whole lemons, halved

•7 stalks small-to-medium celery stalks, preferably with leaves

•1½ tablespoons Worcestershire sauce

•1½ teaspoons freshly grated horseradish

•1½ teaspoons sugar

•1½ teaspoons kosher salt

•½ teaspoon freshly ground black pepper

•8 ounces vodka

•1 to taste Tabasco sauce or Sriracha

•for serving

Cooking Instructions

Light a grill and set it up for direct heat or preheat a grill pan. Brush the grill grates with oil and arrange the tomatoes and lemons cut side down and grill over high heat until well browned on the bottoms, 4 to 5 minutes. Grill 3 of the celery stalks, turning occasionally, until the leaves are dark brown or black and the stalks are blistered in spots, 5 to 6 minutes. Grill the remaining 4 celery stalks just until the leaves are singed, about 1 minute.

12 min

Transfer the tomatoes and fully grilled celery stalks to a food processor and let cool slightly. Squeeze 3 tablespoons of juice from the lemons and add it to the food processor; reserve the lemons. Add the Worcestershire, horseradish, sugar, 1 1/2 teaspoons of salt and 1/2 teaspoon black pepper to the processor and process until as smooth as possible.

10 min

Strain the Bloody Mary mix through a fine sieve into a liquid measuring cup, pressing on the solids; you should have at least 2 cups of mix. Season the mix with more lemon juice, salt and pepper, if desired.

8 min

For each drink: In an ice-filled cocktail shaker, combine 1/2 cup Bloody Mary mix with 2 ounces of vodka; close and shake well. Pour the Bloody Mary into a tall ice-filled, garnish with a singed celery stalk and serve with Tabasco or Sriracha, for seasoning. Fill the cocktail shaker with clean ice before making each drink.

5 min