Bloody Mary with Grilled Veggies

Take your Bloody Mary to a whole new level with this wood-fired twist on the original. This Bloody Mary is smoked, loaded with grilled garnishes and topped with all the fixins for an epic, wood-fired cocktail. Leave out the Mezcal for a non-alcoholic version of this delicious drink!

When ready to cook, set Traeger temperature to 450℉ and preheat, lid closed for 15 minutes.

GARNISH INGREDIENTS:

6 Large shrimp
6 Bacon strips
10 Stalk asparagus
2 Tablespoon extra-virgin olive oil
To Taste salt and pepper

Season the shrimp and asparagus with olive oil, salt and pepper. Place directly on the grill grate and cook shrimp for 4 minutes per side and the asparagus for 5 minutes total. Place bacon slices directly on the grill grate next to asparagus and cook until fat is rendered and bacon is crispy.

COCKTAIL INGREDIENTS:

3 Ounces Mezcal
8 Ounces Traeger Smoked Bloody Mary Mix
8 Ounces tomato juice
4 Stalk celery, for garnish
10 Whole stuffed olives on a skewer, for garnish
2 Small lime wedge, for garnish
2 Small lemon wedge, for garnish

Fill a pint glass with ice, mezcal and a 1:1 ratio of tomato juice and Traeger Bloody Mary Mix. Garnish with shrimp, asparagus, bacon, celery, olives, lemon wedge and lime wedge. Enjoy!

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This post was originally published on Traeger.com.