Sriracha Bloody Mary With Bacon Garnish
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 quart tomato juice
- 6 t.fresh lime juice
- 2 tablespoons sriracha hot sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon prepared horseradish
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 1⁄2 teaspoon celery salt
- 3⁄4 cup vodka
- 12 slices bacon
- light corn syrup
- celery rib
- cherry tomatoes
- lemon zest, strips
directions
- In a 1-1/2 quart pitcher, combine tomato juice, lime juice, Sriracha, lemon juice, horseradish, Worcestershire sauce, sugar and celery salt. Cover and refrigerate for at least 4 hours to blend flavors.
- Meanwhile, make bacon garnish. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment or foil. Thread 8 slices of bacon onto 6-inch skewers (if wooden, make sure they have soaked in water for at least 30 minutes). Place on baking sheet with 4 additional slices of bacon on pan. Bake until crispy, about 12-15 minutes. Drain on paper towels. Finely chop the additional 4 slices of bacon and spread over a small plate. Brush the rims of 8 cocktail glasses with light corn syrup and press into chopped bacon.
- Before serving, stir vodka into tomato juice mixture. Divide the Bloody Mary mix among 8 glasses and garnish with the bacon skewers. Additional garnish can include celery stalks, cherry tomatoes, and lemon zest strips.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!