Eric Tecosky Shows Us His "Grilled" Bloody Mary

Just when we thought we'd seen the Bloody Mary reach its pinnacle with creative spins (not to mention insane garnishes), a bartender takes the classic savory brunch drink to a whole new level. Above, watch as Eric Tecosky, West Coast bartender at Jones Hollywood and founder of Dirty Sue Olive Juice, shows us his technique for a Bloody that's tailor-made for summer cookouts, using hollowed-out peppers as vessels in which to "grill" a spiced vodka blend.

Recipe: Eric Tecosky's Grilled Bloody Mary

  • 1 1/2 oz. grilled Bloody Mary-spiced vodka (instructions below)
  • Horseradish to taste
  • 3 1/2 oz. quality tomato juice
  • Ice

Roll shake ingredients and garnish with two Dirty Sue Blue Cheese Olives, one lemon wedge, one lime wedge and whatever else makes you happy.

Spiced Vodka:

  1. Cut and core 12 jalapeños and place them in a grill stand.
  2. In a mixing glass, add:
    • 9 oz. Finlandia Vodka
    • 2 oz. Dirty Sue Premium Olive Juice
    • 1 tsp. finely ground black pepper
    • 1 tsp. finely ground celery salt
    • 1 tsp. seasoned salt
    • 1 oz. Worcestershire
    • 2 tsp. Tabasco
  3. Stir ingredients and fill each jalapeño with the spiced vodka.
  4. Grill over an open flame for five minutes.
  5. While grilling, char the jalapeños with a torch and high-proof vodka.
  6. Remove from grill and let rest for five minutes.
  7. Fine-strain contents of each jalapeño into a service bottle.
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