#CocktailDay Bacon Jalapeno Bloody Mary
Bacon and jalapeno infused vodka make up this Bloody Mary perfect for a get together or a weekend morning!
Prep Time2 days d
Total Time2 days d
Servings: 1
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.
Calories: 1511kcal | Carbohydrates: 9g | Protein: 12g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 660mg | Potassium: 546mg | Fiber: 1g | Sugar: 6g | Vitamin A: 790IU | Vitamin C: 42.6mg | Calcium: 14mg | Iron: 1.3mg