- Prep time
- 5 minutes PT5M
- Cook time
- 20-30 minutes PT30M
- 1 cocktail
From the homemade Bloody Mary mix to the deliciously smoky mezcal and succulent candied bacon, every part of this savory cocktail is pure, flavorful bliss.
Mezcal Bloody Mary:
- 1½ ounces mezcal
- 4 ounces tomato juice
- 1 teaspoon liquid smoke
- 1 teaspoon Worcestershire sauce
- ½ tablespoon grated horseradish
- Lime, for rimming glass
- Smoked sea salt, for rimming glass
- Candied bacon, for garnish
- Raw bacon slices
- Turbinado sugar
Preheat oven to 325°F.
To make candied bacon, generously coat bacon slices in turbinado sugar. Bake on a baking rack for 20-30 minutes or until golden brown, then allow to cool. For an extra twist, wrap candied bacon around shrimp or roasted shishito peppers.
For the cocktail, rub the rim of a glass with lime and dip in smoked sea salt to coat. Fill with ice and set aside.
In a cocktail shaker filled with ice, combine mezcal, tomato juice, liquid smoke, Worcestershire sauce and grated horseradish. Stir for about 10 seconds, then strain into the prepared glass and garnish with candied bacon.