#CocktailDay Bacon Jalapeno Bloody Mary

5 from 1 vote

Bacon and jalapeno infused vodka make up this Bloody Mary perfect for a get together or a weekend morning!

Prep Time2

Total Time2

Course: Cocktail

Servings:

Calories: 1511kcal

Author: Bernadette

For the bacon/jalapeno infused vodka:
2 cups good quality vodka
4 slices crispy cooked hardwood smoked bacon
1 jalapeno steam removed, sliced in half length-wise, then sliced into half rings
For the Bacon Jalapeno Bloody Mary:
1 ounce bacon/jalapeno infused vodka
5 ounces tomato juice
1 teaspoon Worcestershire sauce
½ teaspoon black pepper
splash lemon juice
a few dashes celery salt about 3
dash garlic powder optional
dash bacon flavored salt optional
Garnishes: A slice cooked bacon celery, scallion, slice of lemon (optional)

For the bacon/jalapeno infused vodka:
In a clean jar with a lid that seals tight combine vodka, cooked bacon, sliced jalapeno with the seeds ( you can leave some or all of the seeds out if you want a milder vodka). Cover and let sit for 24 hours in a cool, dark place (not in the refrigerator). Don't worry, the alcohol in the vodka keeps the bacon safe!
After 24 hours, run the vodka mixture through a coffee filter into a clean container. Refrigerate for 24 hours, remove any excess bacon grease from the top of the vodka with a spoon. Now it's ready for your Bloody Mary's! Keep unused infused vodka in the refrigerator and use within 1 week.
For the Bacon Jalapeno Bloody Mary's:
Put all ingredients except the garnishes in a shaker. Fill a 16 ounce glass with ice almost to the top. Shake the mixture, and pour into glass. Garnish with desired garnishes.