Name: Bloody Hell Bloody Mary
Yield: Makes about 3 cups
Ingredients: 2 tablespoons Worcestershire sauce; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon prepared horseradish; 1/2 teaspoon hot sauce, such as Tabasco brand; 1/4 teaspoon celery seed; 1/4 teaspoon ground coriander; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon salt; 2 cups (16 ounces) tomato juice; 1/2-3/4 cup (4-6 ounces) bacon flavored vodka, or substitute plain; 2 tablespoons Bacon Salt, such as J&D's brand; Lime wedges; Bacon Twists for garnish

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Photo by EJ Armstrong

There are multiple stories around about who created the original bacon Bloody Mary. The battles about who was first or what drink is best have been contentious and slightly sordid. This version is a total bacon bust that includes bacon vodka, Bacon Salt™, and a bacon twist garnish. IT is so flavorful, you theoretically don't even need to add the booze—but in all honesty, the booze-less variety has yet to be tested. J&D's Bacon Salt is available online or at specialty food stores. If necessary, bacon flavored vodka, such as Bakon™ can be special ordered at your local liquor store.

Recipe notes

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