Candied Bacon Bourbon Bloody Mary #SundaySupper

If you are making a large batch of this drink, I suggest assembling the bloody mary mix in a pitcher and adding the bourbon to your glass as you serve.

Author: Susan Palmer

Recipe type: Cocktail, drink

Serves: 2

Ingredients

For the candied bacon:

• 2 strips thick cut bacon
• ½ teaspoons light brown sugar
• pinch of cayenne pepper

For the bloody mary: (makes 2 drinks):

• 8oz tomato juice or tomato based vegetable juice.
• 1 tablespoon lemon juice
• 2 teaspoon prepared horseradish
• 1 teaspoon worcestershire sauce
• 4-5 dashes hot sauce (more if you like it spicy)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3oz bourbon ( 1½oz per serving)
• ice
• optional garnish: celery, pickle spears, dilly beans, olives and lemon wedges

Instructions

1. Heat your oven to 400 degrees F. Line a baking sheet with aluminum foil and place a rack on top. Spray rack with baking spray or wipe with oil to prevent the bacon from sticking.
2. Line the bacon on the rack and sprinkle with the brown sugar and cayenne pepper.
3. Bake for 15-20 minutes or until the bacon is crisp and brown and the sugar has caramelized on the top. Remove immediately to a plate to cool.
4. In a pitcher combine the tomato juice, lemon juice, horseradish, worcestershire sauce, hot sauce, salt and pepper. Stir well, taste and adjust salt and spice according to your preference.
5. To serve: In a collins glass, fill with ice and pour 1½ oz of bourbon in each glass. Fill with bloody mary mix and stir to combine.
6. Garnish with the candied bacon and pickle spear, dilly beans and olives.

source : http://girlinthelittleredkitchen.com/2013/12/candied-bacon-bourbon-bloody-mary-sundaysupper/

Categories: Bacon