I want MEAT in MY cocktail, you?
I have a crazy fascination with bacon. Actually come to think of it I have a fascination with smoked and cured meats in general, thus adding to my ever growing list of drink recipes this one including—you guessed it, bacon infused vodka. Why you ask? Why not? Make yourself a Bloody Mary. Now go make yourself a Bloody Mary with Bakon Vodka. It just got infinitely better, trust me. Now I’m not one for mixing chocolate and anything meat flavored, real or not, but I’m thinking that we just might be serving up a little choco-Bakon Vodka cocktail in the near future. ( I’ll let you know how that goes on a later post.)
Getting back to the original drink mentioned, the Bloody Mary has many stories about how it was first concocted. One is that famous Hollywood comedic actor George Jessel invented the drink around 1939, which was first mentioned in print in a gossip column “This New York” which is the earliest known mention of the drink by that name in the United States.
We here in the Crypt enjoy this hearty drink and recommend serving it on a lazy Sunday mid-morning or during an early Saturday brunch after a long night of human hunting.
Here’s how we do it up in the Crypt-
1½ oz. Bakon Vodka
• Tomato juice or V8
• 1 dash each of celery salt and ground black pepper
• 2-4 dashes each of Worcestershire sauce and Tabasco
• 1/8 tsp. horseradish
Shake and pour into a salt rimmed pint glass. Garnish with a celery stalk, a row of speared olives and a slice of bacon. I also highly recommend a fresh human and several spoons to scoop the brains with, what can I say—we’re classy up in this here joint. As always Viva la Liquor and Bottoms up, Kittens!
