• Course


  • Category


  • Cooking technique


  • Level


  • Prep time

    65 minutes

  • Cook time

    10 minutes

  • Total

    75 minutes

  • Amount

    4 persons

Bloody Mary

Want to prepare a tasty cocktail yourself? You can actually use the Big Green Egg to give your cocktail an extra flavour boost, like with this Bloody Mary. You can smoke the tomatoes for the tomato juice on your kamado, which gives this classic cocktail a subtle smoky flavour. And since the charcoal in your EGG is glowing anyway, you can make an accompanying snack right away, for example some delicious fried spicy prawns with tomato.



  • 6 large tomatoes
  • 4 wild oysters
  • 50 ml vodka
  • juice of ¼ lemon
  • 4 drops of Worcestershire sauce
  • 4 drops of Tabasco
  • 4 celery stalks
  • 4 green olives, pitted
  • 4 ice cubes
  • smoked salt flakes to taste

In advance

  1. Ignite the charcoal in the Big Green Egg and heat to 120°C.
  2. Bring a pan of water to the boil and prepare a bowl of ice water. Cut a cross shape on the bottom side of the tomatoes using a sharp knife.
  3. Submerge a tomato in the boiling water for about 15 seconds, then plunge it in the ice water to cool. Repeat with the rest of the tomatoes, and then remove the skins.
  4. Place the tomatoes on the Perforated Half Grid. Sprinkle a handful Apple Wood Chips on to the charcoal embers and place the convEGGtor  and grid. Place the Perforated Half Grid with the tomatoes on the grid and close the lid of the EGG. The temperature of the EGG will drop to about 80°C. Let the tomatoes smoke at this temperature for about 10 minutes.
  5. Remove the tomatoes from the EGG and leave to cool.
  6. Purée the tomatoes in a blender and rub the juice through a sieve. Store the juice in a refrigerator.
Bloody Mary


  1. Open the oysters and discard the top shells. Cut off the attachment between the oyster and the shell of each oyster. Pour the moisture from the shells through a fine sieve and collect the liquid. This will remove any grit.
  2. Pour the vodka, lemon juice and smoked tomato juice into a measuring cup. Add the oyster juice, Worcestershire sauce, Tabasco and freshly ground pepper to taste. Cut approx. 10 cm from the top of the celery stalks, the bottom part is not used for this recipe. Thread each olive on a cocktail stick.
  3. Cut the oysters into large pieces and divide them between 4 martini glasses. Place an ice cube in each glass. Stir the tomato juice mixture and pour into the glasses. Sprinkle with smoked salt flakes to taste. Garnish each glass with a celery top and a cocktail stick with an olive on it.



The fried spicy prawns aren’t the only thing that tastes great with your Bloody Mary. Serve with steamed wild oysters,  for example.

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