This one was a definite “must” since we’re in the heart of tomato season. It’s the perfect fresh, chilled, and zesty drink for summertime. And all the better with my favorite bloody mary addition – bacon!
Actually, since I love a good pinch of freshly-cracked black pepper in my bloody mary’s, I decided to go with a nice peppery bacon for this twist on Better Homes and Garden’s classic bloody mary recipe.
All you need to do is fry up a slice of peppered bacon for each serving, double the amount of black pepper in the recipe. I also added an extra 1/2 teaspoon of smoked paprika to the recipe for some extra smokiness to go with the bacon, but that’s optional if you don’t have it on hand.
If you also would like to rim your glass, just mix together a tablespoon of kosher salt, a teaspoon of coarse black pepper, and a teaspoon of smoked paprika. Place the mixture on a small flat plate. Then run a fresh slice of lemon around the rim, and dip the rim (upside down) in the salt mixture.
Then just pop that bacon in on top, along with whatever other garnishes you would like, and this delicious tomato-y drink is ready to serve.
A great way to drink those veggies, right??
Thanks for joining along for our Month of Drinks! It has been an honor to be here sharing with you. Cheers to a great summer ahead, and hope to have you come visit me at Gimme Some Oven!
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