| This was a joint venture between myself and Erik Brown, the bartender at the Oregon Grille. Once I learned that it was possible to create a bacon-infused vodka, I immediately thought, “That would make a bitchin’ Bloody Mary.” I finally got around to making the vodka a couple of weeks ago, and the drink had its debut today. It was a big hit.
Once you make your bacon-infused vodka (refer to previous link!), the hard part is over. All you have left to do is make your mix. For his Bloody Mary mix, Erik works outside the realm of standard measurements. He adds enough of each ingredient until it tastes just right (I’ve found it’s better to make the mix to your personal taste anyway.) |
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You’re essentially going to combine tomato juice, prepared horseradish, Worcestershire Sauce, cracked black pepper, celery salt, Tabasco, and a little lime juice. Do feel free to go Avant Garde on the ingredients though, because you can easily balance out your mistakes. However, the mix will make or break this drink. If you don’t love the mix then start over.
To top this all off is a coated rim. It’s a combination of celery seed, Old Bay, and black pepper. To make it adhere to the glass, wipe the rim with a wedge of lime.
It’s finished off with a celery stalk and a few olives; 3 to be exact.
Cheers!
This was not a creation by bartender Erik Brown, but of fellow server Patrick Hanley, also of the Oregon Grille. Get your facts straight before giving credit where it isnt due!
Kt – if you’ll notice at the top of the post, Pat is the author of the article. If anything I find it hard to believe that Pat didn’t get his own facts straight when writing it!
Easy!
Thanks for trying to give me credit KT, but although I made the vodka, the Bloody Mary mix and the celery salt/old bay/black pepper rim were all Erik. It was his idea to combine that with the bacon bloody-the spices actually complement the bacon flavor quite well.
Who was trying to give anyone credit for the drink, nice work Pat
someone sounds bitter