Eric Tecosky, founder of Dirty Sue, invented Grilled Cocktails one day while messing around after a shift at Jones in Hollywood.
“Grilling and making drinks are two of my favorite things to do on a weekend,” he says, “and I thought, why not combine these?”
He’s got instructional videos online, but we thought we’d share his Grilled Bloody Mary on the Journal. It’s an outstanding option when having people over for brunch. Who doesn’t love using in a blow torch? This presentation has a pretty heavy drama to it, but the drinks, most importantly, are delicious. The charred peppers add a hint of smoke and a little umami to the classic breakfast cocktail.
Tag us in photos if you make these!
Cut and core 12 jalapeños and place them in a grill stand.
In a mixing glass, add:
9 oz. Glass 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
Stir ingredients and, using a funnel, fill each jalapeño with the spiced vodka.
Grill over an open flame for 5 minutes.
While grilling, char the jalapeño sides with a torch
Remove from grill and let rest for five minutes.
Fine-strain contents of each jalapeño into an empty. This can last in your fridge all day.
1 1/2 oz. spiced vodka
Horseradish to taste
3 1/2 oz. quality tomato juice
Combine all ingredients in a tall glass and stir to combine well. Serve with a grilled jalapeno slice and a Dirty Sue olive or cocktail onion.