Mixer Time
10 Mins
Bacon Salt Time
5 Mins
Bloody Mary Time
5 Mins
Yield
1 Serving
Photo: Jennifer Causey; Prop Styling: Audrey Davis; Food Styling: Mary Claire Britton

How to Make It

1    

Cook bacon slices until crisp. Drain on paper towels and blot dry; then crumble (making about 1/4 cup). Pulse crumbled bacon, kosher salt, Old Bay seasoning, ground coriander, and celery salt in a mini food processor until ingredients are uniformly ground, 6 to 8 times. Store in an airtight container at room temperature up to 1 week.

2    

Process all Spicy Bloody Mary Mixer ingredients in a blender until smooth. Refrigerate in an airtight container up to 4 days.

3    

Rub a lime wedge on the rim of 16-oz. glass. Spread Bloody Mary Bacon Salt in a saucer; dip glass rim in salt. Fill glass with ice. Squeeze lime wedge and lemon wedge into glass, and add vodka. Top with Spicy Bloody Mary Mixer; stir to combine. Garnish with a pickled okra pod, celery stick, or bamboo pick threaded with olives and cocktail onions.

Chef's Notes

Bloody Maria: Replace the vodka with tequila; serve as directed.

Michelada: Top off light beer with Bloody Mary mixer; serve with a lime wedge.

Virgin Mary: Hold the vodka. Add more citrus juice to taste; serve as directed.

Bloody Caesar: Equal parts Bloody Mary mixer and bottled clam juice; serve as directed.