We have never seen men on our set so excited. Who knew the idea of bacon, booze and tomato juice would leave such an impression? Mixologist, Simon Ho shared this crowd-pleasing cocktail recipe and left everyone with their mouths watering. Cheers!BACON-INFUSED VODKAIngredients
1 package bacon
26 ounces vodka
2 large Mason jars
Fine mesh strainer OR cheesecloth and funnel
Fry bacon in a non-stick pan on low heat until nicely crisp but not charred. Pour fat from the pan into a heat-safe glass bowl. Remove bacon strips and put them on a plate covered with paper towel. Let stand for five minutes.
Pour vodka into a large mason jar. When bacon has cooled slightly, add strips into the Mason jar with the vodka. Pour bacon fat into the jar as well. Let jar stand at room temperature for four hours and stir mixture every hour. Remove the bacon strips (but not the fat)
Put the jar into the freezer overnight. The fat will solidify and rise to the top, scrape as much fat out of the jar as possible. Now, it's time to strain the bacon-infused vodka so you can start to use it! Using a fine-mesh strainer pour vodka from one jar to a new empty mason jar. The strainer should catch lots of bacon fat and debris. Once finished, clean out the original jar used. Strain the vodka one more time into the now clean and empty Mason jar. Ta-da! You now have bacon-infused vodka that can be used to make an amazing Bloody Mary or Caesar.BACON-INFUSED CAESARIngredients
2 oz bacon-infused vodka
Clamato Juice or Tomato Juice
Short or tall glass
Run a wedge of lime around the rim of your glass. Dip glass rim into a bowl of celery salt. Fill glass with ice. Add vodka, two dashes of Worcestershire sauce, two dashes of Tobasco. Top up with Clamato or tomato juice. Squeeze one wedge of lime into cocktail; add a dash of celery salt and a sprinkle of fresh ground pepper. Stir with long spoon. Cheers!
*Simon really likes to add an olive to his Bacon-Infused Caesar.