⅛ teaspoon bottled horseradish in vinegar (not in cream)
1 or 2 squirts of Tabasco Chipotle sauce
¼ teaspoon of Morton’s coarse kosher salt (read more about the science of salt here)
2 pinches black pepper
1 tablespoon Meathead's Memphis Dust
1 slice of bacon
1 lime wedge for garnishing
5 cubes smoked ice
Instructions
Make the smoked ice.
Mix or shake together the V8 juice, vodka, barbecue sauce, lime juice, Worcestershire, pickle juice, horseradish, hot sauce, salt, and pepper.
Pour the Meathead's Memphis Dust into a small plate like a coffee saucer and spread it out evenly. Take the lime wedge and run it around the rim of a tall (highball) glass to moisten it. Invert the glass and place it on the spice mix and twist it until the rim is well coated.
Add the bacon first, then the smoked ice, pour the drink over the rocks, and hang the lime wedge on the lip of the glass.
Recipe by Lang BBQ Smokers Recipe Blog at https://www.langbbqsmokers.com/blog/smoked-bloody-mary/