Here’s a quickie post so you can get in the kitchen and make some of these amazing BBQ Bloody Marys ASAP!
I wanted to incorporate some unique flavors in this drink and I thought of Thai BBQ Sauce by Ayara Thai. I have been wanting to make a BBQ Bloody Mary for a while now and when I saw this sauce and read over the ingredients (no weird chemicals or preservatives) I knew I was in business. Add in some of my Heritage Distilling Infused Vodka and spicy tomato juice and you’re well on your way to making cocktail history!
I may be a little biased because I LOVE Bloody Marys, but the BBQ component (along with some sweet n spicy oven-baked wings) made for one obscenely delicious drink! Do I seem enthusiastic?! Maybe it’s because of all the exclamation marks! Or maybe it’s because I just drank that 28 oz. cocktail pictured above. I’m pretty….enthused.
Labor Day Weekend 2015 is upon us and this drink is the perfect companion—I think—morning, noon, or night. You’ll probably be barbecuing anyways, soooo why not use some of those grilled goodies to garnish? Wings, drumsticks, hell, a burger… and grill some veggies to include as well. Make a meal out of it!
You can save some time by making the Bloody Mary mix ahead, sans vodka, and refrigerate until ready to serve. Offer guests extra lime juice, Sriracha, Worcestershire, BBQ sauce etc.. so they can customize their drink. Use bamboo skewers to shish-kabob your garnishes for easier eating.
- For the Drinks
- 24 oz. spicy tomato juice
- 1/4-1/3 cup. Ayara Thai, Thai BBQ Sauce
- 4 oz. Heritage Distilling Sweet Ghost Pepper Vodka
- 2-3 Tbsp. vinegar, pickle juice, or olive brine
- ½ tsp. garlic powder
- ½ tsp. fresh grated ginger
- A few drips (or more) Worcestershire
- Juice from half a lime (2-3 Tbsp.)
- Pinch of smoked salt
- 10 Basil leaves (Thai basil if you can find it)
- Sriracha, optional
- Ice for serving
- Ideas For Garnish
- Wings (recipe below)
- Cucumber slices
- Grilled shishito peppers (recipe below)
- Grilled green onions (recipe below)
- Basil for Garnish
- Lime wedges
- Salt and lime juice to rim the glasses, optional
- For the Wings
- 1 lb. wings
- 1 ½ tsp. baking powder
- Fresh black pepper
- ¼ tsp. turmeric
- ½ tsp. garlic powder
- 2 Tbsp. Sweet soy sauce
- ¼ cup Ayara Thai BBQ Sauce
- 2 tsp. black sesame seeds, optional
- Make the Wings
- You’ll want to plan ahead for these because they need to cook for about 1 ½ hours.
- Preheat oven to 300°F.
- Line a baking sheet with parchment paper.
- Pat wings and drumsticks dry.
- Toss chicken in baking powder, turmeric, garlic powder, and black pepper.
- Bake for 1 hour.
- Remove from oven and drizzle with soy sauce.
- Bake for another 15-30 minutes until the meat is very tender and nearly falling of the bone.
- Toss wings in BBQ sauce and sprinkle with sesame seeds if using.
- Use a wooden skewer to stack with shishito peppers for drink.
- Grill the Veggies
- Drizzle peppers and onions with a little olive oil and salt.
- Grill on medium heat until peppers are blistered and onions charred. Do not place the onions directly over the flame, they burn easy.
- Allow to cool before handling then add to skewers, with wings.
- Make the Drinks
- Mix the tomato juice, bbq sauce, vinegar (of choice), garlic powder, fresh ginger, Worcestershire, lime juice, and salt in a pitcher, mixing well. This way you can taste-test and customize the flavor to your liking. Add in Sriracha for extra heat.
- Use lime juice and salt to rim the glasses (you can skip this step).
- Fill two glasses 1/3 of the way with ice and basil.
- Muddle with a wooden spoon.
- Pour two ounces of Ghost Pepper Vodka in each glass.
- Pour in Bloody Mary mix and stir well to combine.
- Garnish with wings, cucumber, grilled onions and shishito, and radish.