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Myron Mixon's Smoky Bacon Bloody Mary

Let's take some time to appreciate the finer things in life... 



Okay, now that we've taken care of that, prepare to have your mind blown by this drink. 

Myron Mixon's Smoky Bacon Bloody Mary


This recipe makes two large strong cocktails, plus extra bacon vodka. 

Bacon vodka:
1 lb. cured bacon
1 liter vodka

Cocktails:
3 oz. bacon-infused vodka
8 oz. tomato juice, V8 juice, or Clamato juice
2 tsp. Worcestershire sauce
2 to 4 dashes of Louisiana-style hot sauce
Juice of one lemon
1 tsp. prepared horseradish
1 tsp. Rib Rub

Make the bacon vodka: Cook the bacon in a large cast-iron skillet over medium heat. Drain the bacon of excess grease on paper towels. Place the bacon strips directly into vodka; if they crumble, it’s fine. Seal the vodka and freeze it for 48 hours. Strain the vodka through a fine-mesh strainer; repeat straining as necessary until there are no solids in the vodka. Store the vodka in the refrigerator, straining as needed for future cocktails.

Make the cocktails: Pour all the ingredients into a large shaker and shake vigorously to combine. Strain and serve in a chilled cocktail glass with your favorite garnish. I like a big celery stalk, some pickled okra, and maybe a slice of freshly fried bacon.

So this recipe has some steps to it, we know. And we believe in you. 

Never forget:





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