Product Datasheet/Brochure

the Smoking Gun
®
Smoky Bloody Mary
with Celery Heart & Smoked Bacon
Prep 5 minutes / Cook 20 minutes
Serves 2
Smoked bacon
2 slices streaky bacon
Pinch of hickory wood chips
Smoky Bloody Mary
1 cup (250ml) thick tomato juice
½ cup (125ml) vodka
1 tablespoon lemon juice
¼ teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
½ teaspoon celery salt
½ cup ice cubes
Celery heart and smoked bacon, to serve
Black pepper, to serve
Pinch of apple wood chips
Method
1. Preheat oven to 180°C/160°C fan-forced/
Gas 4.
2. Place bacon on a wire rack inside a roasting
tray.
3. Cook bacon for 10–15 minutes or until brown
and crisp.
4. Cool for 5 minutes on the rack then place into
a container lined with baking paper.
5. Cover with plastic wrap. Add hickory wood
chips to the burn chamber of the Breville
Smoking Gun. Place hose under the plastic
wrap with the opening sitting above the
bacon. Turn smoking gun on to HIGH
SPEED and ignite wood chips. Switch to
LOW SPEED and smoke for a few seconds
until the container is filled with a dense
smoke. Remove hose and reseal plastic wrap.
Let infuse for 3 minutes.
6. For the Smoky Bloody Mary, combine
tomato juice, vodka, lemon juice, Tabasco,
Worcestershire sauce and celery salt in a
cocktail shaker with ice.
7. Add apple wood chips to the burn chamber
of the Breville Smoking Gun. Place hose
in cocktail shaker with the opening sitting
above the liquid and cover. Turn smoking
gun on to HIGH SPEED and ignite wood
chips. Switch to LOW SPEED and smoke
for a few seconds until the shaker is filled
with a dense smoke. Remove hose and cover
with the lid. Vigorously shake cocktail for
10 seconds.
8. Pour into glasses and serve with black
pepper, celery heart and smoked bacon.