Add a little flair to this Sunday brunch essential! This Bloody Mary uses bourbon instead of vodka to compliment our Bourbon Barrel Aged Balsamic Vinegar for the perfect savory punch!
CANDIED BBQ BACON
- 2 Slices Bacon
- 1 tsp Sweet Applewood Barbecue Rub & Seasoning
- 2 oz Bourbon
- 8 oz Tomato Juice
- 1 oz Bourbon Barrel Aged Balsamic Vinegar
- 1 oz Lemon Juice
- 2 tsp Horseradish
- ¼ tsp Smokey Bacon Sea Salt
- ¼ tsp Black Pepper
Preheat the oven to 400F and line a baking sheet with foil.
Season each bacon slice with ½ tsp of rub. Cook for 15 minutes, flip bacon, then cook another 10-15 minutes or until bacon is crispy. Let drain on a paper towel and set aside.
In a mixing glass, combine bourbon, tomato juice, bourbon balsamic, lemon juice, horseradish, sea salt, and pepper.
Prepare garnish using two wide bowls. Add ½ tsp balsamic to one and 1 tsp bacon salt to the other. Dip the serving glass in balsamic and then salt.
Carefully fill the glass with ice and add the Bloody Mary mix. Stir until the cocktail is cold, about 30 seconds.
Garnish with candied bacon, olives, pickled asparagus, and pickle spears.
The possibilities are endless when garnishing a Bloody Mary! Some of our favorite toppings include: Green Olives, Pickled Asparagus, Pickles, Jalapeños, Marinated Artichoke Hearts, Celery, Sun Dried Tomatoes, Lemon or Lime Slices, Cheese Cubes, and Cooked Shrimp