what began as an attempt to court through food
has evolved into the search for bloody mary perfection.
for the passed few years, we have been concocting and tasting and reworking
both the vodka and the mix for this holy grail of breakfast cocktails.
it has been a difficult task, but, as they say, someone has to do it!
here are our secret recipes that we willing share with anyone who cares...
sarah's bacon vodka (not for the vegetarian!):
fully cook one pound of bacon
submerge bacon in one bottle of quality vodka (use a large jar with an airtight lid and save the bottle)
place in a cool dry place for 3 to 5 weeks
remove and discard bacon
freeze vodka overnight
remove large chunks of fat and leftover bacon by pouring through cheesecloth
freeze vodka overnight
slowly pour through coffee filters
repeat two or three times until you are confident that the majority or the fat has been removed
(the resulting liquor might be a little yellow or it might be a lot yellow, it depends on the bacon)
use a funnel and pour back in to bottle making sure to label it!
bob's spicy bloody mary mix (not for the timid!):
1 bottle of quality tomato juice
1/4 cup worcestershire sauce
1/8 cup pickle juice
1/4 teaspoon moore's hickory
2 tablespoons sriracha
1 teaspoon tabasco
2 teaspoons fresh lemon juice
1 teaspoons fresh minced garlic
3 teaspoons horseradish
1 1/4 teaspoon fresh cracked black pepper
1/4 teaspoon celery seed
1/8 teaspoon dried mustard
1/2 teaspoon old bay seasoning
1/2 teaspoon aleppo pepper (or a rich chili powder)
1/2 teaspoon dried cilantro (or a small handful of fresh chopped)
shake well, chill & season to taste after a day or so.
mix with bacon vodka and serve garnished with pickle, bacon slice, celery & lime!
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| bob & sarah's smokey bacon bloody mary garnished with vodka cured jalapenos image by sarah c baron |
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