It would have taken living under a rock for the last several years to not know that bacon is one of the most popular and cultish foods in America. The pork product has made its way from humble beginnings, as the sidekick to eggs to being an ever-lasting food trend. Bacon is a $4 billion a year pork juggernaut.
Bacon has made its way into the vodka bottle with Bakon Vodka. The first commercially available bacon flavored vodka madeits way onto shelves in 2009, winning gold at the Beverage Tasting Institute in 2010. It also won a silver medal at the 2010 Bevstar Awards, and the 2010 Spirits Convention.
“This is the only vodka you’ll ever want to use to make a Bloody Mary, and it works well in both sweet and savory drinks,” says co-founder Sven Liden. “Bakon Vodka is also a great Bar-B-Q companion, used as a marinade or sipped chilled with a steak.”
A popular breakfast cocktail for decades has been the Bloody Mary; a cocktail which combines mustard and spicy sauces to jar your taste buds. Like anything else, a homemade Bloody Mary is far superior to anything which can be purchased pre-mixed. Below is my recipe for a Homemade Bloody Mary featuring Bakon Vodka.
Homemade Bloody Mary
- 3 tablespoons Dijon mustard
- 3 tablespoons Worcestershire sauce
- 2 tablespoons horseradish
- 2 tablespoons of tobacco sauce
- 3 oz lemon juice
- 2 oz lime juice
- 1 teaspoon of celery seed
- 2 tablespoons of sea salt
- 1 teaspoon of fresh ground black pepper
- 64 oz Tomato Juice (half gallon or 8 cups or 2 quarts)
- 4 slices of cooked, crisp bacon
- 1 ½ oz Bakon Vodka
- Green olives
Mix ingredients together except for the tomato juice. This should yield approximately 2 cups of rough ingredients. Use 1/2 oz of this mixture for every quart of tomato juice, and mix well. Pour 1 ½ oz of Bakon Vodka into a tall chilled glass with ice. Add three olives on toothpick or plastic sword and a slice of crispy bacon. Breakfast is served.