The Bacon Bloody Mary - Revisited

Last year, I excited the blogoverse with this gem of a recipe: The Bacon Bloody Mary.

It's my most-viewed post in the history of this blog (shocking, I know!) but apparently the omnipotent BACON is still the most popular thing ever. In food, at least.

So, I wanted to revisit the Bacon Bloody Mary, in all of its porcine glory, and update it a little. In my last recipe, I crumbled the bacon directly into the prepared bloody mary which, though delicious, may be a little too chunky for more refined bacon-cocktail-connoisseurs.

For this version, you get pure, unadulterated bacon flavor infused directly in the vodka. Pure Pork Perfection.

And, of course, you aren't limited to Bloody Marys when whipping up a nice cocktail with this fabulously infused vodka. Why not try it in a Bacon Martini?

Bacon Bloody Mary

Recipe makes 4 cocktails. Bacon infused vodka makes 1 1/2 cup vodka - feel free to double or triple if you need a larger batch.

  • 1 1/2 cup vodka
  • 4 pieces bacon - for infusing and garnish
  • 36 oz tomato juice
  • 2 teaspoons ground horseradish
  • 1 lemon, juiced
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tabasco or other hot sauce

You can prepare your bacon-infused vodka a few days in advance of using it. In fact, it's very happy sitting in your fridge for a few days, soaking up the juicy goodness of the bacon fat.

Here's the quick version recipe:

  1. Fry bacon, reserve bacon grease.
  2. Mix vodka with bacon grease in sealable jar. Shake. Let sit for 1 hour.
  3. Freeze vodka-bacon grease mix until fat collects and solidifies.
  4. Use bacon infused vodka in bloody mary (use recipe above).

And here's the thoroughly intense version:

Begin by frying the 4 pieces of bacon in a heavy skillet until crispy. Remove bacon from pan and let the pieces drip over the pan so all of the grease is collected in the pan. Lay dry bacon on a paper towel to dry completely - you will use these for garnish on your cocktails.

Let bacon grease cool slightly, then pour into a glass container with a glass or metal lid - no plastic. You should have between 1/4 and 1/3 cup bacon grease depending on how fatty your bacon was. To the grease, add your 1 1/2 cups vodka, seal the container and shake well for about a minute. This will incorporate the bacon into the vodka.

Let the grease-vodka mixture "mingle" on a room temperature counter top for about an hour so the flavor infuses thoroughly. Shake it every once and a while if you like. Slowly, you'll see the fat coagulate and form a thick layer on the top of the vodka.

Next place the entire container in the freezer (untwist/unlock the lid slightly so nothing explodes) and let the bacon fat freeze into a chunk on the top of the vodka.The vodka can stay like this, with the fat, in the freezer for a few days safely.

When ready to serve, use tongs or a spoon to remove the congealed bacon grease and strain the vodka through a fine sieve to remove any bacon bits / fat that may have stayed behind.

Next, prepare your Bacon Bloody Mary! In a large pitcher, combine all of the ingredients above and stir to combine. Garnish with a piece of bacon, some celery and a few garlic-stuffed olives.

Enjoy your bacony goodness to the last drop.