For a hangover fix that drinks like a meal, chef Richard Garcia of Boston’s 606 Congress recommends his BVT: Bacon, Vodka, and Tomato. A combination of a bloody mary and a BLT sandwich, this savory cocktail helps navigate the nausea from a debaucherous night out by mixing bacon-infused vodka, house-made bloody mary mix, and a slice of sugared bacon.
Heat a large sauté pan over medium-high heat for 5 minutes. Add the bacon, cook for 3 minutes, flip, and cook for 2 more minutes. Remove from heat. Strain the bacon fat into a heat-resistant container and let cool to room temperature. Add the vodka and mix well. Leave out at room temperature for 4-5 hours, stirring occasionally to mix. Place in the freezer.
When the bacon fat has risen to the top and frozen, skim it off. Strain the vodka through a coffee filter and set aside.
In a bowl, mix all of the ingredients well and refrigerate until ready to use.
Preheat the oven to 300 degrees.
Line a baking sheet with parchment paper and lay the bacon strips on the sheet in a single layer. Sprinkle the brown sugar over the bacon. Cover with parchment paper and another baking sheet to keep the bacon from curling up as it cooks. Place in the oven and cook until the bacon is browned and crisp, about 15-20 minutes. Remove from the oven and transfer to a wire rack to cool.
Combine the vodka and bloody mary mix in a mixing glass. Fill with ice, and pour back and forth in a Boston shaker to mix. Fill a tall glass with ice and pour in drink using a Hawthorne strainer. Garnish with sugared bacon, lemon wedge, and celery stalk.