The Ultimate Bloody Mary Recipe

Preheat the oven to 400°F (200°C). Line a baking sheet with foil and a wire rack set on top. If making candied bacon, lightly sprinkle brown sugar onto both sides of the bacon slices.

Arrange bacon on the rack in a single layer and bake for 12–18 minutes, depending on thickness, until crisp. For chewy bacon, remove earlier; for crisp bacon, bake toward the longer end.

Transfer bacon to a paper-towel-lined plate to drain. Keep warm or let cool slightly to handle when assembling the garnish.

Divide the ground beef into a 1/4-lb (4 oz) portion and gently form into a small patty slightly wider than the slider bun, about 3 inches across and 3/8-inch thick. Avoid overworking the meat.

Season both sides lightly with the salt and black pepper listed under slider ingredients.

Heat a small skillet or cast-iron pan over medium-high heat. Add a drop of neutral oil if needed. Sear the patty 2–3 minutes on the first side until a brown crust forms. Flip and cook 1–2 minutes more for medium; during the last 30 seconds, place the cheddar slice on the patty to melt.

Meanwhile, butter the cut faces of the slider bun and toast in a separate pan or on the griddle until golden, about 30–45 seconds per side.

Assemble the slider: spread mustard and ketchup on the bun interior, place the melted-cheese-topped patty, add a pickle slice, then cap with the bun top. Secure with a cocktail pick so it can be perched on the drink.

In a medium mixing glass or shaker (without ice), combine the tomato juice, vodka, lemon juice, Worcestershire sauce, prepared horseradish, hot sauce, and clam juice if using. Stir to combine.

Season the mix with celery salt, freshly ground black pepper, and smoked paprika. Taste and adjust heat or acidity: add more hot sauce for spice or more lemon for brightness. The recipe quantities yield two generous cocktails; reduce or scale as needed.

Fill the serving highball glass with ice cubes to chill.

Pour or strain the Bloody Mary mix over the ice into the prepared glass, leaving room for garnishes and the slider on top.

On a small plate, mix the coarse kosher salt and black pepper for the rim. Moisten the rim of the highball glass with the lemon wedge, then dip the rim into the salt-pepper mixture to coat.

Skewer the cocktail olives on a pick. Place the celery stalk into the glass so it stands upright.

Place one slice of the cooked bacon across the top of the glass or lean it against the rim so it sits over the drink (this helps catch drips).

Perch the assembled cheeseburger slider on a cocktail pick and lay it across the top of the glass so it sits above the bacon and olives. Ensure the pick is long enough and balanced; you can insert the pick into the bun top and rest the ends on the rim of the glass.

Serve immediately, with a straw and a napkin for the bacon/slider. Provide an extra fork or small plate for eating the slider if desired.