The Bacon Bloody Mary

Today I celebrate my kindred spirit, and my dearest friend.  I celebrate a man who inspires me to wake with fervor, fill my days with meaning, and find beauty in every last detail.  I reflect on our three, young yet abundant years of marriage, two uprooting moves, and one perfect babe.  I am pleased with what we have created, cultivated, tried and tested.  I am in awe at how our designs fit and compliment, relate and inspire.  I am smitten and pleased with the one I chose to marry.  I am grateful for this man everyday, but especially today.

This morning I celebrate my love with some long anticipated pecan waffles and some spicy, bold, in your face, bacon bloody mary’s, for he is just those things, and just how I love him.  Happy Birthday Babe!

The Bacon Bloody Mary

Inspired by Kitchen Konfidence + A Cup of Joe

Serves 2

Mix

½ cup Bakon Vodka

1 strip of hormone and nitrate free bacon

2 cups tomato juice

Juice from 1 lemon

Juice from 1/2 lime

2 tbsp. olive juice

2 tbsp. prepared horseradish

2 tbsp. Worcestershire sauce

1/4 tsp. cayenne, or to taste

Fresh ground pepper to taste

Ice

Garnish

Peppercini’s

Jalapeno stuffed olives

Celery Stalks

2 strips hormone and nitrate free bacon

Lemon or lime wedges

Skewer sticks

Rim 

1 small wedge of lime

1 tsp. sea salt

1/2 tsp. smoked paprika

Pinch of cayenne(optional)

Directions

Fry or bake bacon until it is really crispy and let cool completely before using.

Juice, the lemon and lime. Combine all ingredients, minus the vodka, in a food processor or blender, and pulse until bacon is in small pieces, about 15 seconds.

Rub a wedge of lime around the rim of each glass and dip it in the salt mixture.

Fill glasses full of ice and pour ¼ cup vodka in each glass.

Fill to the rim with tomato juice mix and garnish to your heart’s content.