Bacon Mary Recipe

Cook bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange 8 slices of thick-cut bacon in a single layer on the rack. If using maple glaze, brush one side lightly with 1 tbs maple syrup. Bake 15–20 minutes until crisp to your liking. Remove and transfer bacon to paper towels to drain; keep warm.

Toast bread

While bacon finishes, lightly toast 4 slices of rye or sourdough until golden. Set aside for garnishing the glass or making a small bacon-topped toast skewer.

In a large pitcher, combine 4 cups tomato juice, 1 tbs prepared horseradish, 2 tsp Worcestershire sauce, 2 tbs fresh lemon juice, 1 tbs fresh lime juice, 6 drops hot sauce (more to taste), 1 tsp ground black pepper, 1 tsp celery salt, 1 tsp smoked paprika and 1 tsp salt. Whisk vigorously or use an immersion blender for 10–15 seconds to emulsify and integrate the horseradish. Taste and adjust seasoning: add more hot sauce, lemon, or salt as needed. Chill in refrigerator until ready to serve (at least 15 minutes) or use immediately over ice.

Combine 2 tsp coarse kosher or celery salt, 1 tsp cracked black pepper and 1 tsp smoked paprika on a small plate. Rub a lemon wedge around the rim of 4 tall glasses, then dip each glass rim into the seasoned salt mixture to coat evenly.

Place 2 ice cubes into each rimmed glass (adjust ice to preference).

Divide 8 oz vodka among the 4 prepared glasses (2 oz / 60 ml per drink) over ice.

Stir 1 cup Bloody Mary mix into each glass (measure approximately: total mix yields about 4 cups; use 1 cup per drink). Stir gently to combine vodka and mix.

Garnish each glass with: 1 crispy bacon slice (rest across the rim or place inside), 1 celery stalk, 2 cocktail olives, 1 cornichon or small dill pickle, 2 cherry tomatoes (skewered together if desired), 1 toasted bread slice or a small bacon-topped toast on a skewer, and a lemon wedge on the rim.

Give each assembled drink a final crack of black pepper and an optional extra dash of hot sauce. Serve immediately.

To make non-alcoholic Bacon Marys, omit vodka and add an extra 2–3 ounces tomato juice per serving. The Bloody Mary mix can be made ahead and refrigerated up to 3 days. Bacon is best freshly cooked but can be kept warm in a low oven (200°F/95°C) for up to 30 minutes.