- Preparation Time:
Prep: 2 hours Cook Time: 5 minutes
I’m a huge fan of Ceasers – both the drink and the salad. Today, I’m going to focus on the drink. It’s one that you either love or hate, but I’m definitely in the former category. This installment is more of a tutorial on making bacon infused vodka rather than a Caesar-making tutorial, since much research has already been done in the latter mixology category. I’m gonna kick it up a notch with not only some spicy horseradish and tabasco, but with some of this special homemade baconized vodka. You’ll never go back to the regular stuff, I promise. Now if you’re lucky enough to get your hands on some lovely “Bakon” brand vodka, you can skip a few steps, but I think nothing can compare to the satisfaction you get from making it yourself.
For Bacon Infused Vodka:
10 strips Maple Leaf Bacon
8oz Clamato Juice
2oz Bacon Vodka (or more if you like it stiff)
1oz Pickle Juice
1 tbsp Horseradish (I like the hot stuff)
3 dashes Worcestershire
2 dashes Tabasco (Again, I like it spicy)
3 ½ tbsp Celery Salt
½ tsp Black Pepper
1. First thing we’ve gotta do is make our bacon vodka. So cut up your 10 strips of bacon into large pieces. Fry them up until they’re nice and super crispy.
2. Pour all your crispy bacon along with the rendered fat into a large jar, but save about 2 strips worth of bacon aside. We’ll use it to make our rimming spice later.
3. Pour in all your vodka in with the bacon and shake it up. Let this sit out for at least 2 hours or for up to 4 days. The alcohol will keep all the bacteria out, don’t worry. The longer you let it sit, the better the bacon flavour will be.
4. Once you are satisfied with the amount of infusion, throw the whole container into the freezer. This will allow all the fat to come to the top and solidify so it’s easy to remove. So remove that layer of fat and strain the liquid multiple times through a coffee filter.
5. Do this until you’re satisfied with the clarity. If you want to get really serious, you can re-freeze the strained liquid in between filtrations and continue doing this over the course of a few days. You’ll wind up with some beautifully clear stuff. I didn’t have the patience for it. This was after about 3 room temperature filtrations.
6. Now that our vodka is ready, we can make our rimming spice. Place the ~2 strips of bacon you put aside along with 3tbsp of the celery salt into a small food processor or spice/coffee grinder. If you have a spice/coffee grinder, use that. Pulse until everything is superfine.
7. Grab your lime, and rim the edge, then dip the edge of the glass into the celery salt and bacon mixture.
8. Over a bunch of ice, pour in your lime juice, Worcestershire, tabasco, pepper, remaining celery salt, and pickle juice. Yes, pickle juice. You might be hesitant but it adds this wonderful sourness that is just lacking without it.
9. Finally add your baconized vodka and fill’er up with clamato. Boom. Best Caesar you’ve ever had.