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Bacon Bloody Mary recipe (with Korean candied bacon)

  • Author: Superman Cooks
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 1 drink 1x
  • Category: Drink
  • Cuisine: American

Description

Spice up your Bloody Mary with spicy Korean style candied bacon! This recipe uses Gochujang to add a kick to the classic brunch cocktail.


Ingredients

Scale

for Bloody Mary:

for Candied Bacon:

  • 8-10 slices (we use a thick sliced bacon for this)
  • 2 ounces Korean Gochujang paste
  • 1/4 C brown sugar
  • wooden skewers 
  • 2 tbsp Cajun Spice

Instructions

TO PREPARE BACON:

  1. If using wooden skewers, soak them in water for 20 minutes, then skewer bacon. Lay them on a wire grate or cookie cooling rack.
  2. Using a pastry brush, brush both sides of bacon with Gochujang sauce.
  3. Take brown sugar and cajun spice and mix together in a small bowl.
  4. Sprinkle the mixture on both sides of bacon slices and press as best as you can.
  5. Place rack of bacon over a sheet pan and bake in 350° oven for 20 minutes (or until bacon is crisp).
  6. Remove and allow to cool.

TO ASSEMBLE DRINK:

  1. Wet the rim of the glass and dip into a small plate covered with cajun spice. Allow spice to stick to glass.
  2. Fill glass with ice. Add 2 ounces vodka and top off with bloody mary mix.
  3. Garnish with a skewer of your favorite additions such as cocktail onions, olives, cornichons, peppers
  4. Place skewered bacon in glass and serve.

Notes

  1. If using wooden skewers, soak them in water for 20 minutes, then skewer bacon. Lay them on a wire grate or cookie cooling rack.
  2. Make candied bacon at least one hour ahead of time to allow to cool before dunking into the Bloody Mary.
  3. for best results, use thick sliced bacon

Keywords: Bloody Mary, spicy, Korean, bacon, brown sugar, brunch, cocktail, tomato, Bloody Mary mix, Powell & Mahoney