Bloody Mary Loves Bacon Recipe

Make Candied Bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. In a small bowl, combine brown sugar, kosher salt, black pepper and smoked paprika. Lay the bacon slices on the rack in a single layer. Sprinkle the sugar-spice mixture evenly over the top of the bacon. Bake for 15–20 minutes, or until bacon is crisp at the edges and sugar has caramelized. Rotate the pan halfway through for even cooking. When done, transfer bacon to a plate lined with paper towels and let cool. Reserve two slices for garnish and break the remaining two into smaller pieces (about 1–1.5 inch) to chop later for salty crunch if desired.

Prepare Bacon Rim

Take one of the reserved candied bacon slices and finely chop or pulse in a small food processor until you have coarse crumbs (not a powder). On a small shallow plate, combine 1 tablespoon of the brown sugar, 1/2 teaspoon of kosher salt and 1/2 teaspoon of smoked paprika (or use 1 tablespoon of the chopped candied bacon mixed with sugar if you prefer stronger bacon flavor). Spread the mixture evenly — this will be the sweet 'n' salty rim. Rub a lemon wedge around the rim of each serving glass, then press the rim into the bacon-sugar mixture to coat. Set glasses aside to let the rim adhere while you assemble the drink.

Mix Cocktail Base

In a pitcher or large mixing glass, combine tomato juice, vodka, Worcestershire sauce, prepared horseradish, hot sauce, lemon juice, celery salt and black pepper. Whisk thoroughly to combine and slightly froth the mixture. Taste and adjust seasoning: add more hot sauce for heat, more horseradish for bite, or a pinch more celery salt for savory depth. If you prefer a thicker, spicier cocktail, stir in the optional extra 1/2 teaspoon of horseradish.

Chill

Fill a cocktail shaker halfway with ice. Pour about 8–10 ounces of the Bloody Mary mix per serving into the shaker with a few ice cubes and shake gently (just 5–8 seconds) to chill and slightly dilute. Alternatively, pour mix over ice directly in the prepared glass for a more casually built drink.

Assemble

If using the shaker method, strain the chilled cocktail into the prepared glass over fresh ice (about 4–6 large cubes). If building in the glass, add ice then pour 8–10 ounces of mix over the ice. Add a squeeze of lemon to taste and stir once with a bar spoon to marry flavors.

Garnish

Skewer two large green olives and one small strip or crumbled piece of the candied bacon on each cocktail pick. Rest the pick across the top of the glass. Add a whole celery stalk and a lemon wedge on the rim next to the bacon rim. Optionally, crumble additional candied bacon on top of the ice for extra savory crunch.

Serve

Serve immediately while the rim is sticky and the candied bacon is crisp. Recommend one drink per guest; encourage sipping and enjoying the sweet-and-salty rim with each bite of bacon garnish.