Recipe Background
That one special ingredient can make all the difference. Old Bay ® Bloody Mary is no exception; it takes a classic zesty seasoning that you know and love and builds a whole beverage around it. With homemade bacon salt at the helm, Old Bay-seasoned bloody mary mix bubbles with vodka and fresh, bright lime and lemon juices to give you a drink that's nothing short of extraordinary. It's a morning cocktail as electric as the sunrise! Old Bay Bloody Mary is such a magnificent change of pace, there's only one thing to say — cheers!
That one special ingredient can make all the difference. Old Bay ® Bloody Mary is no exception; it takes a classic zesty seasoning that you know and love and builds a whole beverage around it. With homemade bacon salt at the helm, Old Bay-seasoned bloody mary mix bubbles with vodka and fresh, bright lime and lemon juices to give you a drink that's nothing short of extraordinary. It's a morning cocktail as electric as the sunrise! Old Bay Bloody Mary is such a magnificent change of pace, there's only one thing to say — cheers!
Ingredients
For the bacon salt:
- 3 slices bacon thick-cut
- 1/2 tablespoon kosher salt
- 1 1/2 tablespoons Old Bay seasoning
- 1 1/2 tablespoons ground coriander
- 1 teaspoon celery salt
For the spicy mixer:
- 1 (46-ounce) container plain vegetable juice
- 1/3 cup jarred roasted red peppers drained
- 1/2 cup scallion tops roughly chopped
- 1/4 cup jarred cocktail onions drained
- 1 teaspoon lemon zest plus 1/4 cup lemon juice, freshly squeezed
- 1/4 cup lime juice freshly squeezed
- 2 tablespoons Old Bay seasoning
- 2 teaspoons hot sauce
- 2 teaspoons prepared horseradish
- 2 teaspoons Worcestershire sauce
- 1 teaspoon celery salt
- 1/4 teaspoon granulated sugar
For the bloody mary:
- 1 lime wedge
- ice to taste
- 1 lemon wedge
- 2 ounces vodka
Optional, for serving:
- pickled okra pods to taste
- celery stalks to taste
- olives to taste
- cocktail onions to taste
Directions
- In a large skillet over medium heat, add the bacon and cook, while stirring occasionally, until crisp, about 7-10 minutes.
- With a slotted spoon, place the cooked bacon on a paper-towel-lined plate to drain and blot dry.
- Once the bacon has cooled, crumble it, then transfer to the container of a mini-food processer.
- Add the kosher salt, 1 1/2 tablespoons of the Old Bay seasoning, the coriander, and 1 teaspoon of the celery salt to the crumbled bacon and pulse until evenly ground, about six pulses. Note: The bacon salt can be stored in an airtight container at room temperature for about 1 week.
- In the container of a blender, add the vegetable juice, the red peppers, the scallions, 1/4 cup of the cocktail onions, the lemon zest, the lemon juice, the lime juice, the remaining Old Bay seasoning, the hot sauce, the horseradish, the Worcestershire sauce, the remaining celery salt, and the sugar and process until smooth. Note: The spicy mixer can be stored in an airtight container and refrigerated for about 4 days.
- Rub the lime wedge around the rim of a 16-ounce glass.
- In a small shallow saucer large enough to accommodate the rim of the glass, add the bacon salt.
- Dip the lime-rubbed glass rim into the bacon salt and lightly rotate to coat.
- Add the ice to the coated glass and squeeze the juices of the lime wedge and the lemon wedge into the glass, stirring to combine.
- Add the vodka to the glass and stir to combine.
- Add 7 ounces of the spicy mixer to the vodka mixture and stir to combine.
- Serve with your favorite optional toppings.
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