Bloody Mary with a Side of Bacon


There she is, all in red, served in a tall glass over ice, looking mysterious and spicy. The Bloody Mary.

A traditional recipe for Bloody Mary calls for vodka, tomato juice, lemon juice, Tabasco, Worcestershire sauce, black pepper, and salt. So where did the bacon come from?

It’s hardly a new craze anymore, but many people still didn’t make the jump and gave bacon a chance (at least not in their drinks).

The idea is this: the fat in bacon (or bacon grease) is full of flavor, but you have to heat it up first before the flavor can be released. Do that, mix it with liquid, and the liquid takes on the taste.

Bloody Mary sounds like a perfect candidate that could benefit from adding a wild ingredient into the mix. Enjoy our recipe featuring many flavors coming from fresh herbs, vegetables, sauces, and yes. The bacon.

Read on to find out how to get your perfect brunch cocktail ready in a little under 2 hours total time.


  • 10 large tomatoes, cut into chunks (for tomato juice)
  • vodka (1 part vodka for 2 parts tomato juice)
  • 1/2 cup water
  • 1 tbsp bacon grease
  • 2 tbs Sriracha
  • 2 tbs Worcestershire sauce
  • 1 large lemon
  • grated horseradish
  • salt and pepper to taste


  1. Making your homemade tomato juice: add bacon grease to a large pot. When it heats up and start melting, add tomatoes and water. Cook on low heat for 30 minutes. Stir occasionally.
  2. Grate horseradish.
  3. When the tomatoes are done, add horseradish, your sauces, lemon juice, salt, and pepper. Mix well.
  4. Blend using an immersion blender (if you don’t have it, a stand blender will do).
  5. Let cool in the pot or transfer into a jug and refrigerate.
  6. Serve cold.

Recipe by Pat Rogers.


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