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Cooks With Cocktails / Drink / Bacon Infused Vodka for Your Killer Caeser or Bloody Mary

Bacon Infused Vodka for Your Killer Caeser or Bloody Mary

LAST UPDATED: May 9, 2019 ~ FIRST PUBLISHED: September 4, 2015 ~ By Julie & Debbie

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Savory and smokey flavored bacon vodka.  The perfect infused vodka for making Caesars or Bloody Mary’s brunch cocktails.  Infused Bacon Vodka for Your Killer Caeser or Bloody Mary

This is bacon vodka that would be disgusting to take a shot of straight, but holy is it ever good in a Caesar or Bloody Mary!  You might think that it’s a waste of good bacon to infuse vodka with it rather than eating it for breakfast, but it is so worth it!  And who said you can’t have a bacon infused Caesar for breakfast?  No one!  That’s who.

Infused Bacon Vodka for Your Killer Caeser or Bloody Mary

We used Jones Dairy Farm Dry Aged Cherry Hardwood Smoked Bacon for this.  That’s a mouthful 🙂   Jones Dairy Farm sent us some products and asked us to create a Bloody Mary for them (spoiler alert) so we used their bacon to make this savory bacon vodka elixir.   It made a super flavorful and smoky bacon vodka, but there were more than a few pieces that make it into our mouths and I have to say that it is quite possibly the best bacon I have ever tasted.  It’s thick and smoky and slightly sweet and the flavor is amazing.  Thank goodness they sent us 2 packages 😉   One for the bacon vodka, one for breakfast!Infused Bacon Vodka for Your Killer Caeser or Bloody Mary

It doesn’t matter how you cook your bacon, but make sure to throw the whole pack of bacon, fat included, into the jar you are making your vodka in.  Don’t worry, the fat will harden and you will strain the vodka before you use it.

Debbie and I like to make our bacon on a foil lined baking tray in the oven.  It’s easy to cook the whole package all at once and especially easy to clean up.  All you have to do once it’s cooked is fold up the foil with all the junk in side and chuck it in the trash.  It’s also really easy to cook the bacon to how you like it in the oven.  I have found that its pretty easy to overcook bacon in a frying pan, but pretty hard to overcook it in the oven as long as you keep your eye on it.  If you haven’t tried to cook your bacon like this, try it next time.  You will never do it another way.

Have a fun and relaxing long weekend filled with family, friends, and cocktails!

Bacon Vodka

Bacon Infused Vodka

Savory and smokey flavored bacon vodka.  The perfect infused vodka for making Caesars or Bloody Mary's brunch cocktails.  

4.69 from 16 votes
Print Pin Rate
Course: Cocktail
Cuisine: Canadian
Keyword: infused alcohol, infused vodka
Prep Time: 0 minutes
Cook Time: 0 minutes
Infusing time: 14 days
Total Time: 14 days
Servings: 24 oz
Calories: 72kcal
Author: Julie & Debbie

Ingredients

  • 1 package of Jones Dairy Farm Dry Aged Bacon (or other bacon of your choice)
  • 750 ml vodka
  • Jar or two with a tight lid to hold your bacon vodka

Instructions

  • Cook your bacon. We like to cook it by laying flat on a foil lined baking tray in the oven for about 15 to 20 mins at 375.
  • Let your bacon cool down just a bit and then stuff it all into the jar you are making your vodka in. Resist the urge to eat all of it! Pour in all the fat and everything too. Don't worry, the fat will be removed later.
  • Pour in the vodka and close the lid on your jar or container tightly.
  • Let the vodka sit in a cool place for 2 to 3 weeks.
  • when you are ready to use your vodka, strain the liquid as you take it out of the jar to get rid of the fat and bacon pieces. Throw all that in the trash.
  • Store your vodka in another jar and you can keep it in the fridge if you like.

Nutrition

Serving: 1oz | Calories: 72kcal
Bacon Vodka
Debbie & Julie Signature
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Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.

Meet Julie and Debbie

Hi There! That's Julie there on the left and Debbie on the right, busy women who love to entertain with great food and cocktails.

Our goal is to encourage our readers to cook often, to feel empowered by recipes that work, and to entertain more with our no-stress approach to cooking and entertaining ~ because sharing food leads to sharing life, strengthening families and building friendships. Read More…

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Braised Bone-in Chicken Breast in a Creamy Wine Sauce »

Comments

  1. Mairead Rodgers / The Adventures of NutriGirl says

    September 9, 2015 at 4:37 am

    What else do you think this could be used for besides caesars?

    Reply
    • Julie and Debbie says

      September 9, 2015 at 6:49 am

      Hi Mairead! Other than bloody marys and caesars there are a number of ways I found to use bacon vodka on a website dedicated to bacon vodka! Yes, a whole site 🙂 http://www.baconvodka.com

      Reply
  2. Raymund says

    September 16, 2015 at 1:18 am

    I love the idea of this one!

    Reply
    • Julie and Debbie says

      September 16, 2015 at 6:54 am

      Thanks Raymund!

      Reply
  3. Joy Lackey says

    October 5, 2015 at 3:07 pm

    Wait. You THROW OUT the bacon?!!!? Gulp. Can’t you, like, re-crisp it or something? :-/

    Reply
    • Julie and Debbie says

      October 6, 2015 at 1:33 pm

      LOL! Yes, you throw it out. Its been sitting in vodka for a week or so, so I don’t think it would taste very good even if you could re-crisp it, which I think might not work either. Solution: get two packs of bacon, make the vodka with one and cook the other to eat. Then you wont feel so bad about chucking the vodka bacon after its done its job.

      Reply
  4. Patti says

    January 9, 2018 at 8:21 pm

    I just seen a recipe where the ate the bacon n just used the fat.

    Reply
  5. Dana says

    October 1, 2018 at 7:33 pm

    Do you allow it to brew for few weeks in the fridge or just away from heat/room temp? How cool is a cool place? Thx!

    Reply
    • Julie & Debbie says

      October 2, 2018 at 11:30 am

      Its been a long time since we made this. I think we left it on the counter, but to be safe, I would maybe just put it in the fridge. It will still get nicely infused.

      Reply
  6. Michael says

    November 10, 2020 at 10:46 am

    Do it at room temperature and covered away from sunlight. Shake it daily. Throw the big stuff away then filter through a coffee filter to get rid of ALL the bits. Two weeks is enough !

    Reply

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Welcome!

Hi There! That's Julie there on the left and Debbie on the right, busy women who love to entertain with great food and cocktails.

Our goal is to encourage our readers to cook often, to feel empowered by recipes that work, and to entertain more with our no-stress approach to cooking and entertaining ~ because sharing food leads to sharing life, strengthening families and building friendships. Read More…

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