Bacon Bloody Mary

The Bloody Mary is its own kind of unique magic. It’s perfectly acceptable to drink in the morning. It readily cures the nastiest hangover. And it’s basically a snack. So given all of that, I think it only makes sense to infuse it with bacon.

This Bacon Bloody Mary uses a fun bartending technique called fat washing that you can totally do at home. I infuse vodka with bacon fat, which give the Bloody Mary a rich savoriness you won’t be able to get enough of. See instructions below!

Watch Me Mix It

How to Make a Bacon Bloody Mary

1. Add tomatoes, citrus juices, Worcestershire, celery salt, salt, pepper, hot sauces, prepared horseradish, and brines to a blender.
2. Blend until smooth and fully combined.
3. Taste and adjust seasoning: add more citrus for brightness, brine for savoriness, or hot sauce for heat.
4. Chill for at least 30 minutes before serving so flavors settle and develop.
5. To serve, either shake with bacon fat washed vodka (see below) added or just pour over ice with bacon vodka and garnish as desired.

Tips

• If the mix feels too thick, thin with a splash of cold water or extra citrus juice.
• Bloody Mary mix always tastes better after a few hours (or overnight) in the fridge.
• Season slowly: brines and hot sauces add salt quickly.

How to Make Bacon Fat Washed Vodka

By definition, vodka is an unflavored, neutral spirit. It can be derived from different grains and processed with slight variations, but in order to be true vodka, it can only be water and ethanol. This makes vodka the perfect vehicle for infusions like fat washing. It will take on the rich and savory flavors of bacon, without becoming oily. And then you’ve just gone and created your own vodka!

You’ll need:

• Pour-over stand, for straining
• Coffee Filters
• Weck Jars
  
• 4–5 slices of thick-cut bacon
• 2 cups (about 500 ml) vodka

Instructions

1. Cook the bacon in a skillet until crisp, reserving about 1.5 ounces (3 tablespoons) of rendered bacon fat. Let it cool slightly.
2. Combine the warm bacon fat and vodka in a large jar or sealable container. Stir or swirl to mix.
3. Let it sit at room temperature for 4–6 hours to infuse.
4. Freeze overnight. As it chills, the fat will solidify on top.
5. Skim and strain. Remove the solid fat layer and strain the vodka through a coffee filter or fine mesh sieve lined with cheesecloth.
6. Store in a sealed jar. It’ll keep at room temperature for several weeks or longer if stored in the fridge.

What is Fat Washing?

Fat washing is one of those behind-the-bar secrets that sounds more complicated than it actually is. The process involves infusing a spirit with a fat, like bacon grease, browned butter, or coconut oil, to carry over those rich, savory, or nutty flavors without leaving the drink oily or heavy. Essentially, fat washing allows you to extract the aromatic compounds from the fat (the good stuff) into the alcohol. Once chilled, the fat solidifies on top and is removed, leaving behind a silky, flavored spirit that’s shelf-stable and smooth.