Smoky Bacon Bloody Mary
I don’t care much for fancy cocktails; Crown Royal and water suits me just fine—even at brunch. But not everyone is like me, and there are a lot of people who imbibe nothing more than a Bloody Mary before nighttime. There is no better way to make one than this.
NOTE: Most of the recipes in this book require very little prep time, but for this one you’re going to have to make the vodka a couple of days before you’re going to use it, so plan accordingly. It’s worth it.
- 1 Pound cured bacon
- 1 liter vodka
- Cook the bacon in a large cast-iron skillet over medium heat. Drain the bacon of excess grease on paper towels. Place the bacon strips directly into vodka; if they crumble, it’s fine. Seal the vodka and freeze it for 48 hours. Strain the vodka through a fine-mesh strainer; repeat straining as necessary until there are no solids in the vodka. Store the vodka in the refrigerator, straining as needed for future cocktails.
- 1 tsp Only Rub*
- 1 tsp prepared horseradish
- juice of 1 lemon
- 2 to 4 dashes of Louisiana-style hot sauce
- 2 tsp Worcestershire sauce
- 8 Ounce good-quality tomato juice, V8 juice, or Clamato juice
- 3 Ounce bacon-infused vodka
- Pour all the ingredients into a large shaker and shake vigorously to combine. Strain and serve in a chilled cocktail glass with your favorite garnish. I like a big celery stalk, some pickled okra, and maybe a slice of freshly fried bacon.
Makes 2 large strong cocktails, plus extra bacon vodka
- 2 Tbsp kosher salt
- 2 tsp cayenne pepper
- 2 Tbsp garlic powder
- 2 Tbsp onion powder
- 2 Tbsp mustard powder
- 2 Tbsp chili powder
- 1 cup packed light brown sugar
- 2 Tbsp freshly ground black pepper
In a large bowl, combine all the ingredients. Stir thoroughly to combine.You can store this rub in an airtight container for up to 1 year.