These barbecued bloody mary cocktails are perfect for anyday with a bit of smokey lemon and jalapeños done right on the grill.

Kingsford Charcoal brings new life to this cocktail and revamps it with fun and easy spins on classic recipes.

Barbecued Bloody Marys

2 cups course salt

6 lemons

2 jalapeños

1 750 milliliters Bourbon

Barbecued Bloody Mary Mix

12 ounces tomato juice

2 ounces smoked lemon juice

1 teaspoons crushed chipotle peppers

1 ounce molasses

2 ounces beef stock

1 teaspoon onion powder

1 teaspoon cayenne pepper

To begin, build a fire using charcoal for indirect cooking. To do this, build a two-zone fire by situating the coals on only one side of the grill, leaving the other side void. Thinly spread course salt on a disposable aluminum pan or aluminum foil. Place on the grill, over indirect heat (void side of grill) and cover for at least 1 hour. Let cool to room temperature and set aside.

Next, create the smoked lemon juice for the Barbecue Bloody Mary Mix. Cut lemons in half along the equator and place halves on a disposable aluminum pan or aluminum foil. Place on the void side of the grill for at least 30 minutes with the lid covered, making sure to keep grill temperature at 225°F. For tips on controlling grill temperatures visit grilling.com. Remove from grill and let cool. Juice cooled lemons until 2 ounces of juice is produced to use for Barbecued Bloody Mary Mix. Reserve remaining smoked lemons to cut for garnish and to use for rimming glasses with smoked salt.

While lemons are cooling, cut jalapeños into thick slides and place on the grill, turning once, until both sides are flame kissed – 1 to 2 minutes on each side. Combine Barbecued Bloody Mary Mix ingredients and mix well. Store in refrigerator until ready to use.

To create a Barbecued Bloody Mary, run sliced smoked lemon wedge around the lip of a Collins glass. Dip and twist glass lip in smoked salt to rim the glass. Combine 4 ounces of Barbecued Bloody Mary Mix and 2 ounces of Four Roses Bourbon into glass. Garnish with smoked lemon wedge and thick jalapeño slice.

Recipe created by Josh Perry, Picán restaurant (Oakland, Calif.) mixologist, on behalf of Kingsford® charcoal. Photo courtesy of Kingsford Charcoal