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:
- 6 ounces Bloody Mary Mix
- 2 ounces vodka
- crushed ice
- celery stalk (for garnish)
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:
- 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. 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
- Place skewered bacon in glass and serve.
Notes
- If using wooden skewers, soak them in water for 20 minutes, then skewer bacon. Lay them on a wire grate or cookie cooling rack.
- Make candied bacon at least one hour ahead of time to allow to cool before dunking into the Bloody Mary.
- for best results, use thick sliced bacon
Keywords: Bloody Mary, spicy, Korean, bacon, brown sugar, brunch, cocktail, tomato, Bloody Mary mix, Powell & Mahoney