Sometime late last year, I read about making flavoured vodka, and I set about to make a bacon-infused vodka, which involved crumbling really well-done bacon into a jar of vodka in my fridge, and then skimming off the fat.
While my brother, a former bartender was here visiting, I made these diminutive Bloody Marys with some tomato juice and the bacon vodka.
He thought they were pretty wrong, but, at about 1.5oz each, it’s not wrong for a whole drink.
Update, May 31, 2009:
Turns out, I’m not the only person who thinks bacon vodka is a smashing idea. Bakon just hit the shelves.
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