Smoky Bloody Mary with Double-Smoked Bacon

Instructions

• 1

  Preheat the oven to 180°C.

• 2

  To smoke the bacon, place the bacon on a wire rack inside a roasting tin. Bake for 10-15 minutes or until crisp and golden brown. Cool on rack for 5 minutes. Transfer to a dish lined with baking paper. Cover with cling film.

• 3

  Connect the large end of the hose to the Smoking Gun barrel. Add a pinch of the hickory wood chips to the burn chamber and place the other end of the hose under the cling film with the opening sitting above the bacon.

• 4

  Turn the smoking gun to High Speed and ignite the wood chips. Switch to LOW Speed for a few seconds until the dish is filled with a dense smoke. Switch to Off position. Remove the hose and reseal the cling film. Infuse for 3 minutes, then uncover and season the bacon with black pepper.

• 5

  Remove the burnt wood chips from the burn chamber.

• 6

  To make the smoky Bloody Mary, combine tomato juice, vodka, lemon juice, Tabasco, Worcestershire sauce, celery salt and ice in a cocktail shaker. Cover with cling film.

• 7

  Add a pinch of the apple wood chips to the burn chamber. Place the hose under the cling film with the opening sitting above the liquid. Turn the smoking gun to High Speed and ignite the wood chips. Switch to LOW Speed and smoke for a few seconds until the shaker is filled with a dense smoke. Switch to Off position. Remove the hose and cling film from the shaker. Cover with the lid and shake vigorously for 10 seconds.

• 8

  Add ice to two glasses and pour the Bloody Mary evenly into the glasses. Secure the bacon and celery sticks on cocktail sticks and place on the edge of the glasses to serve.