This Bloody Mary with Korean Style Candied Bacon is a unique and inspired cocktail, guaranteed to bring people together.
Togetherness. That is what the holidays are all about. This is the time of year when we make a conscious effort to gather those closest to us and celebrate. And what better way to enjoy the season than with a cocktail? With the help of our friends at Powell & Mahoney, we have crafted a unique Bloody Mary with Korean Style Candied Bacon that is perfectly suited for holiday parties, brunches, and family gatherings. Made with Powell & Mahoney Classic Bloody Mary Mixer, this gourmet cocktail takes the guesswork out of mixing and allows for more time to enjoy the company of friends and family.
As much as we look forward to the traditional Thanksgiving feast, there is usually a moment afterwards when we are somewhat glad that it is over. That moment usually hits around halftime of the football game. The dishes are done, the kitchen is clean, and the living room is full of lounging bodies, some half asleep and some wide awake and craving a snack. This, in our opinion, is the perfect time for a cocktail. Never satisfied with a traditional recipe of any sort, Keith created a Korean style candied bacon to add a pop of flavor to a classic bloody Mary. Having made this ahead of time, we were easily able to assemble this delicious craft cocktail in minutes, using Powell & Mahoney Classic Bloody Mary Mixer. And there was no guilt involved, because these mixers are made with quality, natural ingredients batched in small kettles. As a mid-afternoon pick-me-up or a brunch cocktail to impress party guests, this Bloody Mary with Korean Style Candied Bacon is a great way to bring people together. Cheers!
This post is sponsored by our friends at Powell & Mahoney. All opinions are our own.
An all-natural bloody mary made with Powell & Mahoney mixer and accented with delicious Korean-inspired bacon.
- 6 ounces Powell & Mahoney Classic Bloody Mary Mix
- 2 ounces vodka
- Celery stalk (for garnish)
- FOR BACON:
- 8–10 slices (we use a thick sliced bacon for this)
- 2 ounces Korean Gochujang sauce
- 1/4 C brown sugar
- wooden skewers
- 2 tbsp Cajun Spice
- TO PREPARE BACON:
- If using wooden skewers, soak them in water for 20 minutes, then skewer bacon. Lay them on a wire grate or cookie cooling rack.
- Using a pastry brush, brush both sides of bacon with Gochujang sauce.
- Take brown sugar and cajun spice and mix together in a small bowl.
- Sprinkle the mixture on both sides of bacon slices and press as best as you can.
- Place rack of bacon over a sheet pan and bake in 350° oven for 20 minutes (or until bacon is crisp).
- Remove and allow to cool.
- TO ASSEMBLE DRINK:
- Wet the rim of the glass and dip into a small plate covered with cajun spice to allow spice to stick to glass.
- Fill glass with ice. Add 2 ounces vodka and top off with bloody mary mix.
- Garnish with a skewer of your favorite additions such as cocktail onions, olives, cornichons, peppers, etc,
- Place skewered bacon in glass and serve.