Bacon Bloody Mary Recipe

Cook bacon

Cook the thick-cut bacon until crisp. You can pan-fry over medium heat, bake at 400°F (200°C) on a rimmed sheet for 15–20 minutes, or cook in the oven on a rack for even crisping. Transfer to a paper-towel-lined plate to drain and cool. Reserve two strips per cocktail.

If using wooden picks for olives and bacon, thread one olive (or two) and/or a folded bacon strip onto a pick. Trim the celery stalk to fit the glass and leave leafy top for presentation.

In a mixing pitcher or bowl, combine 2 cups tomato juice, 1 tsp prepared horseradish, 1 tablespoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 4 dashes hot sauce, 1 tsp smoked paprika, 1 tsp freshly ground black pepper, 1 tsp celery salt, and 1/2 tsp coarse kosher salt.

Taste and adjust seasoning: add more hot sauce for heat, more horseradish for bite, or additional lemon for brightness. Mix thoroughly until seasonings are fully incorporated.

For a smoother, slightly aerated texture, stir briskly or gently shake the mix in a sealed jar for 10–15 seconds. Chill briefly if desired (10–20 minutes) so the cocktail is cold without excessive dilution.

Prepare the glass rim: on a small plate combine 1/4 tsp coarse black pepper and 1/4 tsp celery salt. Rub the lemon wedge around the rim of a highball glass, then dip the rim into the pepper-celery salt mixture to coat.

Fill the rimmed highball glass with about 1 cup ice cubes.

Pour 3 oz vodka over the ice.

Add 1/2 to 3/4 cup of the prepared Bloody Mary mix (about 4–6 oz) to the glass, depending on taste and desired strength. Stir gently to combine the vodka and mix.

Garnish: place the celery stalk in the glass, add the lemon wedge on the rim, and rest a strip of crisp bacon across the top or skewer the bacon with olives on a pick and place across the glass.

Serve immediately. Provide extra Bloody Mary mix on the side for guests who want to top up or adjust seasoning at the table.