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bacon bloody mary
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Bacon Bloody Mary
The Bloody Mary is already a snack you can have for breakfast, so why not infuse our vodka with bacon fat? Sounds like the logical next step to me.
Print Recipe
Servings 8
Ingredients
Bloody Mary Mix (Serves 8-10)
  • 1 (28 oz.) can San Marzano tomatoes
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1-2 tbsp Worcestershire sauce
  • 1-2 tsp celery salt
  • 1/4-1/2 tsp kosher salt, to taste
  • Fresh crack black pepper, to taste
  • 1 tbsp Tabasco
  • 1-2 tsp Zab's (or another) hot sauce, to taste
  • 1-2 tbsp pickle brine
  • 1-2 tbsp olive brine
  • 1-2 tbsp prepared horseradish, to taste
  • Optional: smoked paprika or cayenne for extra spice
Per Serving
  • 1.5-2 oz. bacon fat-washed vodka (see above)
  • Ice
  • Garnish: bacon, pickles, olives, celery, or citrus
Instructions
  • Add all Bloody Mary Mix ingredients to a blender.
  • Blend until smooth and fully combined.
  • Taste and adjust seasoning: add more citrus for brightness, brine for savoriness, or hot sauce for heat.
  • Chill for at least 30 minutes before serving so flavors settle and develop.
  • To serve, either shake with vodka added or just pour over ice with 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.