Oh no you didn’t! Oh, yes I did!
If you’ve ever been to Hash House in San Diego, you may have come across the Greatest Bloody Mary That Ever Lived: The Bacon Bloody Mary. There is no substitute. No breakfast beverage comes close to the wonder that is a bloody mary with bacon. I dare you to try.
Today, fond college memories came flooding back to me, inspiring this extremely intense pang of desire for a bloody mary. I remember driving down on Friday nights from USC to UC San Diego to visit my friend Masha. We’d (of course) drink like fish all night and then ease out of our hangovers with brunch at Hash House the next morning. Usually after waiting like 45 minutes to get a table. And the sun would pierce our eyeballs like the devil’s pitchfork waiting for that table. Our hungover brains were mush waiting for that table. I may or may not have lay down on a sidewalk waiting for that table. Anyway…oh what endured for those bloody marys!
We’d dive into the most un-apologetically gargantuan breakfast plates like pancakes or chicken and waffles and wash them down with bloody marys served in equally giant beer glasses. And they had bacon in the glasses! Giant pieces of crispy peppered bacon so large they stood up in the glass! And pickles. Yum…pickles.
Here’s my version of this fabulous cocktail, still available at their amazing breakfast house in San Diego. I highly recommend a visit sometime, hungover or not.
Oh, and you see those little white bits in the bottom of the glass? Those are actual pieces of bacon. You’re drooling. I get it. When you slurp this bad boy with a straw you get crunchy little pieces of bacon. Smoky. Fatty. Good.
Bacon Bloody Mary
- 8 shots vodka
- 5 pieces of bacon (1 piece of bacon for crumbling into drinks, 4 for garnish)
- 2 cups tomato juice
- 2 teaspoons prepared horseradish
- 1/2 teaspoon celery salt
- 2 teaspoons Tapatio hot sauce (or Tabasco)
- 1 teaspoon Worcestershire
- Cracks of black pepper
- 2 cups ice
Prepare bacon* for drink and garnish by heating a frying pan on medium heat. Fry the bacon until extremely crispy.
Remove to a plate with a paper towel to absorb the excess fat. Crumble one of the pieces of bacon into very small pieces.
Pour all ingredients and the crumbled pieces from one slice of bacon into a blender and blend on high for 1-2 minutes.I love using the blender because it breaks down the bacon into very fine bits.
Pour over four glasses full of ice.
For garnish, I love an olive, gherkin, dilly bean (homemade by me, of course) and one or two pieces of crispy bacon.
*The bacon in the garnish in my photo is actually Beef Bacon, which I just discovered at Trader Joe’s. It’s not a perfect substitute but I’m under a NO PORK POLICY courtesy of Daniel right now and thought I’d obey the rules. Like a good girl. That drinks Bacon Bloody Marys in the middle of the day. You know…
Enjoy getting boozed up on this one darlings!