Spicy Bloody Mary With Smoky Bacon
This Bloody Mary recipe gets a spicy kick from homemade jalapeño-infused vodka that's easy to make and pairs perfectly with the smoky, salty bacon garnish.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 16 ounces tomato juice
- 2 tablespoons lemon juice
- 2 tablespoons pickle juice
- 1 tablespoon prepared horseradish
- 1 tablespoon Worcestershire sauce
- kosher salt and/or celery salt (optional to rim the glass)
- 1 cup vodka
- 1 jalapeño pepper (sliced )
- 4 slices cooked bacon
- 4 baby pickles
- 4 slices salami
- 4 wedges lime
- 4 slices lemon
- 4 slices jalapeño
Instructions
- 1
Start by placing the sliced jalapeño pepper in a glass dish and covering with the vodka. Let steep in the refrigerator for 3 days. Alternatively, if you're in a time crunch, you can purchase spicy vodka or muddle minced jalapeño peppers in vodka then strain.
- 2
To a glass pitcher, combine strained jalapeño vodka, tomato juice, lemon juice, pickle juice, horseradish and Worcestershire sauce. Stir well.
- 3
If you wish to rim the glasses, pour salt and/or celery salt on a small place. Use a lime wedge to moisten the rim of each glass then carefully run the rim of each glass around the salt rub.
- 4
Fill each glass with ice then fill with with the tomato vodka mixture. Garnish with optional toppings if you wish before serving.