Spicy Bloody Mary With Smoky Bacon

Spicy Bloody Mary With Smoky Bacon

This Bloody Mary recipe gets a spicy kick from homemade jalapeño-infused vodka that's easy to make and pairs perfectly with the smoky, salty bacon garnish.

Course Cocktail, Drinks

Cuisine American

Keyword jalapeno bloody mary, spicy bloody mary

Prep Time 20 minutes

Total Time 20 minutes

Servings

Calories 167kcal

Author Liz DellaCroce

Ingredients

16 ounces tomato juice
2 tablespoons lemon juice
2 tablespoons pickle juice
1 tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
kosher salt and/or celery salt optional to rim the glass

Jalapeño-Infused Vodka

1 cup vodka
1 jalapeño pepper sliced

Garnish Stick (optional)

4 slices cooked bacon
4 baby pickles
4 slices salami
4 wedges lime
4 slices lemon
4 slices jalapeño

Instructions

Start by placing the sliced jalapeño pepper in a glass dish and covering with the vodka. Let steep in the refrigerator for 3 days. Alternatively, if you're in a time crunch, you can purchase spicy vodka or muddle minced jalapeño peppers in vodka then strain.
To a glass pitcher, combine strained jalapeño vodka, tomato juice, lemon juice, pickle juice, horseradish and Worcestershire sauce. Stir well.
If you wish to rim the glasses, pour salt and/or celery salt on a small place. Use a lime wedge to moisten the rim of each glass then carefully run the rim of each glass around the salt rub.
Fill each glass with ice then fill with with the tomato vodka mixture. Garnish with optional toppings if you wish before serving.

Notes

I highly recommend making a double or triple batch of the Jalapeño-Infused Vodka and storing it in your refrigerator for future cocktails. It will last up to 3 weeks.

Nutrition facts do not include optional garnish.

Nutrition