The classic brunch bloody gets a bbq makeover using bourbon smoked togarashi spice, chipotle spiked sauce and salami stick garnish. 


  • 1/2 oz. NW Elixirs Hott Smoke Sauce
  • La Quercia Rustix Smoky Salami
  • 4 oz. tomato juice
  • Bourbon Barrel Foods togarashi spice
  • 2 oz. Vodka or Bourbon
  • lemon or lime wedges

Optional: Worcestershire sauce (try Bourbon Barrel Foods) or fresh horseradish. 


  1. Pour some togarashi onto a small plate.
  2. Rub the juicy side of a lemon wedge along the lip of a glass.
  3. Roll the outer edge of the glass in togarashi until fully coated.
  4. Fill with ice and set aside.
  5. Squeeze a lemon wedge into a shaker and it in.
  6. Add the remaining ingredients and ice and shake gently.
  7. Strain into the prepared glass.
  8. Garnish with Rustix salami, cucumber spear and a lemon or lime wedge. 

    Pro Tip: Pre-chill the glasses!

    The "BBQ" Bloody Mary

    "BBQ" Bloody Mary

    The "BBQ" Bloody Mary

    The "BBQ" Bloody Mary

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