Bacon Bloody Mary

Bacon Bloody Mary
4 from 2 ratings
Why stick with regular old vodka and tomato juice, when you can have your favorite brunch drink with bacon, too? This twist on the classic cocktail is served at 3rd & Ferry Fish Market in Easton, Pennsylvania.This recipe was originally published in The Morning Call.
Prep Time
Cook Time
Bacon Bloody Mary
Total time: 10 minutes
  • 1 cup cooked crispy bacon (for rim of glass)
  • 1 tablespoon fresh squeezed lime juice
  • 3 cup tomato juice
  • 1/2 tablespoon horseradish
  • 2 tablespoon fresh squeezed lemon juice
  • 3 dashes tabasco sauce
  • 1/2 tablespoon worcestershire sauce
  • 1/2 teaspoon old bay seasoning
  • 3 shakes black pepper
  • 4 ounce vodka
  • garnish: olives, lemon wedges, lime wedges and 2 strips of cooked bacon
  1. In a blender or food processor, blend 1 cup bacon until fine. Coat the rims of 2 pint glasses in 1 tablespoon lime juice, and then dip rims of glasses into the finely chopped bacon. Set aside.
  2. In a pitcher, mix 3 cups tomato juice, 1/2 tablespoon horseradish, 2 tablespoons fresh squeezed lemon juice, 3 dashes Tabasco sauce, 1/2 tablespoon Worcestershire sauce, 1/2 teaspoon Old Bay seasoning, 3 shakes black pepper and 4 ounces vodka. Fill a cocktail shaker with ice and pour the mixture into the shaker, about 3/4 of the way full. Shake. Pour contents into prepared pint glasses. Garnish each pint glass with an olive, lemon wedge, lime wedge and a strip of cooked bacon.