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Bloody Mary with Bacon
This recipe is soon to be featured in Onions Etcetera by Kate Winslow and Guy Ambrosino. For more delicious inspiration, follow them on Instagram @andweate.
We adapted this from a V8-spattered recipe that Kate’s father used to make in gigantic quantities every year for their New Year’s Day open house—a true hair-of-the-dog cure-all for the festivities of the night before.
Garnish with a spicy bacon swizzle stick for a twist.
Serves 8 | Total Time: Less Than 30 Mins
Ingredients
For the Bacon
- 1 package Applegate Naturals® Sunday Bacon® Brand
- 1 teaspoon brown sugar
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne
For the Bloody Mary
- 6 cups tomato juice
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly grated horseradish root
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- ½ yellow onion
- 1½ teaspoons salt
- 1½ cups vodka
- Pickled pearl onions, garlic and vegetables, for garnish
- Spicy Bacon Swizzle Stick, for garnish
Instructions
For the Bacon
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
- Separate the slices of bacon and wrap each tightly around a long bamboo skewer to make a long twist (to keep the bacon from unraveling, skewer each end as you wrap). Set the bacon-wrapped skewers on the baking sheet.
- In a small bowl, stir together the brown sugar, paprika, black pepper and cayenne. Sprinkle the mixture evenly over the bacon twists.
- Bake the bacon until well browned and crisp, about 15 minutes. Transfer the bacon to a paper towel–lined plate to drain. To serve, gently pull out the skewers and discard. Serve the bacon twists as they are or in a bloody mary.
For the Bloody Mary
- In a large pitcher, stir together the tomato juice, lemon juice, horseradish, Worcestershire sauce and hot sauce.
- Juice the onion half as you would an orange. Add the onion juice and salt to the pitcher.
- Refrigerate until very cold.
- Just before serving, stir in the vodka and pour into ice-filled glasses. Garnish each glass with a selection of pickled vegetables and a Spicy Bacon Swizzle Stick.
For the Bacon
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
- Separate the slices of bacon and wrap each tightly around a long bamboo skewer to make a long twist (to keep the bacon from unraveling, skewer each end as you wrap). Set the bacon-wrapped skewers on the baking sheet.
- In a small bowl, stir together the brown sugar, paprika, black pepper and cayenne. Sprinkle the mixture evenly over the bacon twists.
- Bake the bacon until well browned and crisp, about 15 minutes. Transfer the bacon to a paper towel–lined plate to drain. To serve, gently pull out the skewers and discard. Serve the bacon twists as they are or in a bloody mary.
For the Bloody Mary
- In a large pitcher, stir together the tomato juice, lemon juice, horseradish, Worcestershire sauce and hot sauce.
- Juice the onion half as you would an orange. Add the onion juice and salt to the pitcher.
- Refrigerate until very cold.
- Just before serving, stir in the vodka and pour into ice-filled glasses. Garnish each glass with a selection of pickled vegetables and a Spicy Bacon Swizzle Stick.
