Bourbon Bacon Bloody Mary
Bourbon Bacon Bloody Mary
Olivelle
1
10 minutes
25 minutes
American
Drinks
Add a little flair to this Sunday brunch essential! This Bloody Mary uses bourbon instead of vodka to compliment our Bourbon Barrel Aged Balsamic Vinegar for the perfect savory punch!
Ingredients
- Candied BBQ Bacon
- 2 Slices Bacon
- 1 tsp Sweet Applewood Barbecue Rub & Seasoning
- Bloody Mary
- 2 oz Bourbon
- 8 oz Tomato Juice
- 1 oz Bourbon Barrel Aged Balsamic Vinegar
- 1 oz Lemon Juice
- 2 tsp Horseradish
- ¼ tsp Smokey Bacon Sea Salt
- ¼ tsp Black Pepper
- Ice
- Garnish
- ½ tsp Bourbon Barrel Aged Balsamic Vinegar
- 1 tsp Smokey Bacon Sea Salt
- Candied BBQ Bacon
- Olives, Pickled Asparagus, Pickle Spears
Directions
- Preheat the oven to 400F and line a baking sheet with foil.
- Season each bacon slice with ½ tsp of rub. Cook for 15 minutes, flip bacon, then cook another 10-15 minutes or until bacon is crispy. Let drain on a paper towel and set aside.
- In a mixing glass, combine bourbon, tomato juice, bourbon balsamic, lemon juice, horseradish, sea salt, and pepper.
- Prepare garnish using two wide bowls. Add ½ tsp balsamic to one and 1 tsp bacon salt to the other. Dip the rim of serving glass in balsamic and then salt.
- Carefully fill the glass with ice and add the Bloody Mary mix.
- Garnish with candied bacon, olives, pickled asparagus, and pickle spears.
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