Old Bay Bloody Mary with Candied Bacon

This Bloody Mary is made from scratch from a mix of vodka, tomato juice, Worcestershire and horseradish and loaded with add-ons like celery, a snow crab claw and candied bacon.

Course Drinks

Cuisine American

Keyword bacon, bloody mary, Crab, football, game day, horseradish, tailgating, tomato, tomato juice, vodka

Prep Time 5

Cook Time 15

Servings

Calories 2349kcal

Ingredients

For the maple candied bacon:

1 pound thick cut bacon
1/3 cup maple syrup
½ cup (packed) dark brown sugar

For the bloody Mary:

1 lime wedge
1 tablespoon, plus ¼ teaspoon Old Bay seasoning, divided
¼ cup coarse kosher salt
1½ ounces vodka
2/3 cup tomato juice
1 teaspoon Worcestershire
½ teaspoon horseradish
1 teaspoon hot sauce of choice
1/8 teaspoon freshly ground black pepper

For serving:

1 celery stalk
1 snow crab claw

US Customary - Metric

Instructions

For the maple candied bacon:

Preheat the oven to 400ºF (200ºC).
Add a wire rack over an aluminum foil-lined baking sheet (with high edges). Add the bacon to the rack. Brush the bacon with the maple syrup and sprinkle with half the brown sugar.
Bake for 15 minutes, then flip the bacon and brush with the maple syrup and sprinkle with the remaining brown sugar. Bake until crispy, about another 15 minutes. Let cool.

For the bloody Mary:

Rub a lime wedge around the rim of a pint glass. In a shallow bowl stir together 1 tablespoon of Old Bay seasoning and the kosher salt. Dip the glass in the salt mixture so it evenly coats the rim.
Fill the glass with ice then add vodka, tomato juice, Worcestershire, horseradish, hot sauce, remaining Old Bay seasoning and pepper, stirring together until thoroughly combined.

For serving:

Add a piece of the candied bacon (reserving the rest for more bloody Marys), celery stalk and snow crab claw. Serve immediately.

Nutrition