Maple Bacon Bloody Mary

Since it is tomato season, Drink of the Week and I decided to do a Bloody Mary as our newest cocktail.
Yes, that is a bacon strip in that Bloody Mary.
The inspiration for this recipe comes from one of the comments from the DIY Cocktails Book give-away, where I asked folks to list their favorite cocktail. Bob E. said:

Instead of the usual spicy Bloody Mary, I opt for the Sweet & Smoky — a spritz of maple syrup with a strip of crisp bacon.

We liked the idea of those flavors together, so we used fresh tomatoes, vodka, traditional Bloody Mary ingredients, maple syrup, and garnished it with a bacon strip and it was … great! We really liked it.
Thanks Bob E.!
Here’s the recipe:
Maple Bacon Bloody Mary
(makes one cocktail)

    1 1/2 oz vodka
    4 oz fresh tomato juice, approximately 1-2 medium tomatoes
    3 dashes Worcestershire sauce
    1/4 oz fresh lemon juice
    1/4 tsp horseradish*
    1 tsp maple syrup*
    Salt and pepper to taste
    1 strip of bacon

* We made this drink on the conservative side, neither too spicy nor sweet. If you want it more of either flavor, add more of each starred ingredient and taste accordingly. You can also add a dash of Tabasco sauce for more spice.
Peel the tomatoes. You can use a peeler for this, but I just used my fingers. Put the tomatoes in a blender or food processor and run until liquid.
Combine all ingredients except the bacon in a cocktail shaker. Taste and adjust seasoning. Add ice.
You don’t want to shake a Bloody Mary because it will make the tomato juice foam up. Instead, put a glass in the top of the shaker and gently roll the drink back and forth until cold.
Next, make the bacon garnish. Cook the bacon as you normally would until crispy and drain on a paper towel.
To assemble the drink, put ice in a glass and strain the drink over it. Add the bacon to garnish. Or, if you prefer, you can crumble the bacon on top instead.

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2 thoughts on “Maple Bacon Bloody Mary”

  1. Interesting recipe! How to peel tomatoes easily: Cut an “X” on the bottom of tomato & submerge in water at a full, rolling boil. Wait several seconds (maybe 30 more or less?) or until you start to see the skin split & curl near the “X”. Remove with slotted spoon & plunge into a bowl of ice water. Peels come off like magic. Probably would also be a good idea to quarter & seed the tomatoes 1st before blending.

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