BACON BLOODY MARY
We’ve all had a really good Bloody Mary, and most likely, had a pretty bad Bloody Mary. Well, if you’re a bacon lover (who isn’t, right?), then you’ll love our Bacon Bloody Mary. It has a little spice, a hint of tart, a lot of savory, and of course a lot of bacon!
We prefer to infuse the vodka with bacon ourselves (directions below), but Heritage Distilling Co.‘s Bacon-Infused Vodka, is a good, quick alternative. We also made a spiced salt, to add that extra kick of flavor.
Ingredients (makes 6 servings)
3 cups of tomato juice
3 Tablespoon of lime juice
2 Tablespoon of lemon juice
1 Tablespoon of horseradish
1 1/2 Tablespoon of Worcestershire sauce
2 Tablespoons of green olive juice
1/4 teaspoon of garlic salt (Bloody Mary Mix)
1 teaspoon of Tabasco Sauce
1 teaspoon of celery salt
1/2 teaspoon fresh ground black pepper
Angostura Bitters
Heritage Bacon-Infused Vodka
2 Tablespoons of Kosher Salt
1 Tablespoon of cayenne
1 Tablespoon of paprika
2 pinches of garlic salt (salted rim mix)
Directions
In a blender, add tomato, lemon, lime juices, along with horseradish, Worcestershire, garlic salt, Tabasco, celery salt, and ground pepper. Pulse until fully mixed. Cool mix for 2 hours, or until fully chilled.
In a small bowl, combine Kosher salt, cayenne, paprika, and garlic salt and stir until fully mixed. Then pour onto small plate.
Rub a lime on the rim of high-ball or pounder glass, and dip onto the plate of salt and knock off excess salt. Add 1.5 oz. of Bacon-Infused Vodka, then fill glass with ice. Add 2-3 generous dashes of Angostura bitters, then top with Bloody Mary Mix.
Garnish with a slice of bacon, and any pickled veggies you’d like to add (we use 2 green olives, 2 spears of asparagus, a lime wedge, and a slice of celery).
Infusing Vodka with Bacon
Cook at least 6 pieces of bacon (or the whole package, we won’t judge), until crispy. Once they’re crisp take out the bacon and eat it, or save it as the garnish – we’re really just after the bacon fat. Take one 750ml bottle of vodka and split it into 2 mason jars. Add one Tablespoon of bacon fat per jar (2 Tablespoons total). Seal the lids tightly, and shake. Set the vodka/bacon mix aside for 2 hours, then into the freezer for 4 hours (don’t worry alcohol doesn’t freeze). After it has been cooled, strain mixture through a cheesecloth or coffee filter to remove the fat, while the bacon-flavored vodka will pass through. Add the vodka back into the bottle or mason jars and seal. Chill any extra vodka and store in the freezer until next use.
*For more delicious cocktail recipes, visit our Featured Cocktails Page
Cocktail & Photo by: Bryan Whitaker