This take on a classic Bloody Mary is made even better with a topping of insanely delicious bourbon-maple candied bacon, and a flavorful salty rim. A crowd pleaser at brunch and beyond
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Bloody Marys and Bourbon-Maple Candied Bacon
- Yield: 1 drink 1x
Ingredients
For the bourbon maple candied bacon
- 3/4 cup light brown sugar (loosely packed)
- 1/4 cup pure maple syrup
- 3 tablespoons bourbon
- 8 slices bacon
For the old bay salt rim
- 2 tablespoons margarita salt or coarse salt
- 1 teaspoon old bay seasoning
- 1/2 teaspoon celery seed
For the bloody mary
- 2 1/2 ounces Pomi tomato juice
- 1 1/2 ounces vodka
- 1/2 ounce freshly squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared horseradish
- a few dashes of hot sauce
- a dash of celery seed
- a pinch of salt and pepper
- celery stalks for garnish
- the bacon for garnish
- lemon wedges for garnish
- pickled jalapeños for garnish
- pepperoncinis for garnish
- pickles or anything pickled for garnish!
Instructions
bourbon maple candied bacon
- Preheat oven to 375?. Line a large rimmed baking sheet with foil and place a wire rack on top. Arrange the slices of bacon on the rack.
- In a medium saucepan, combine the brown sugar, bourbon, and maple syrup. Bring to a boil, then reduce heat to a simmer and cook for 5-7 minutes, stirring frequently, until mixture has reduced in volume and become more syrupy. Brush the bacon slices on both sides with the mixture, then bake for 10 minutes, brush one side again, bake for another 10 minutes, flip, brush the other side, and bake for another 10 minutes. Repeat this process until bacon is crispy and to your desired doneness – it should take about 30-35 minutes total depending on your oven and the thickness/fat content of your bacon. Watch super carefully, as it can burn very quickly!
salty old bay rim
- Combine the margarita salt, old bay, and celery seed on a small plate. Mix together with your fingers to combine.
bloody mary
- Moisten the edges of your glass with a lemon wedge and rim in the old bay salt. Fill your glass with crushed ice. Add the tomato juice, vodka, lemon juice, Worcestershire, horseradish, hot sauce, celery seed, salt, and pepper. Stir vigorously to combine. Garnish with a celery stalk, the bourbon maple candied bacon, a lemon wedge, a pepperoncini, a few pickled jalapeños, and whatever other garnishes you desire! Serve!
Frequently Asked Questions
How do I know when the candied bacon is done without burning it?
Total bake time is 30 to 35 minutes at 375 F, but the glaze can go from perfect to scorched in under a minute, so watch it closely in the last ten minutes. You brush the bacon on both sides with the brown sugar, bourbon, and maple syrup reduction, flip and brush again every 10 minutes on a wire rack. Crispy and deeply glossy is the target.
What goes into the Old Bay rim, and how do I apply it?
Mix 2 tablespoons of margarita salt or coarse salt, 1 teaspoon Old Bay, and 1/2 teaspoon celery seed together on a small plate. Rub the rim of your glass with a lemon wedge to moisten it, then press the rim into the salt mixture. Do this before you fill the glass.
What is the ratio of tomato juice to vodka in the Bloody Mary?
2 1/2 ounces Pomi tomato juice to 1 1/2 ounces vodka, plus 1/2 ounce fresh lemon juice. Season with 1 teaspoon Worcestershire, 1 teaspoon prepared horseradish, a few dashes of hot sauce, a dash of celery seed, and salt and pepper. Stir vigorously to combine before garnishing.
