Bourbon Bacon Bloody Mary
Bourbon Bacon Bloody Mary
Olivelle
1
10 minutes
25 minutes
Kick your Sunday brunch up a notch with this Bourbon Bacon Bloody Mary! We’ve swapped out vodka for bourbon for that rich, smoky punch, and added a dash of Bourbon Barrel Aged Balsamic Vinegar for an extra kick. Topped with crispy bacon, this drink is savory, smoky, and oh-so-delicious! Cheers to the weekend!
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Ingredients
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2 Slices Bacon
1 tsp Sweet Applewood Barbecue Rub & Seasoning
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2 oz Bourbon
8 oz Tomato Juice
1 oz Bourbon Barrel Aged Balsamic
1 oz Lemon Juice
2 tsp Horseradish
¼ tsp Smokey Bacon Infused Sea Salt
¼ tsp Black Pepper
Ice
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½ tsp Bourbon Barrel Aged Balsamic
1 tsp Smokey Bacon Infused Sea Salt
Candied BBQ Bacon
Olives, Pickled Asparagus, Pickle Spears
Directions
Preheat the oven to 400°F and line a baking sheet with foil.
Season each bacon slice with ½ tsp of Sweet Applewood Barbecue Rub & Seasoning. Cook for 15 minutes, flip bacon, then cook another 10-15 minutes or until bacon is crispy. Let drain on a paper-towel lined plate and set aside.
In a mixing glass, combine bourbon, tomato juice, Bourbon Barrel Aged Balsamic, lemon juice, horseradish, Smokey Bacon Infused Sea Salt, and pepper.
Prepare garnish using two wide bowls. Add ½ tsp Bourbon Barrel Aged Balsamic to one and 1 tsp Smokey Bacon Infused Sea Salt to the other. Dip the rim of the serving glass into the Bourbon Barrel Aged Balsamic and then the Smokey Bacon Infused Sea Salt.
Carefully fill the glass with ice and add the Bloody Mary mix.
Garnish with candied bacon, olives, pickled asparagus, and pickle spears.
1 comment
Margaret Washko
We made the Bloody Mary’s for our visiting friends and we cut the bourbon in half and used 20% of the suggested horseradish and everyone enjoyed the special treat! The candied bacon was a big hit too!
We made the Bloody Mary’s for our visiting friends and we cut the bourbon in half and used 20% of the suggested horseradish and everyone enjoyed the special treat! The candied bacon was a big hit too!