Bloody mary concentrate makers, Stu Waters and Rudi Schmidt, share a Christmas twist on this traditional brunch cocktail.
- 2 oz stu's…this is Bloody Mary Concentrate
- 6 oz tomato juice
- 3 strips of preferably hickory smoked bacon
- 1 full sprig of fresh rosemary
- 1 oz aquavit (a Scandinavian spirit)
To be served over ice in a pint glass – garnish with rosemary sprig because it looks like a pine tree!
Preparing the Bloody Merry Bacon Rim
Microwave 3 strips of bacon in a glass mixing bowl on HIGH setting until the bacon drippings are visible in the bottom of the bowl (4-5 mins). Remove bacon and dry with paper towel. Keep bacon drippings in bowl. Break up the bacon strips until they become virtual bacon shavings/splinters (very small pieces). Dip the pint glass rim, coating the entire diameter, first into the bowl of bacon drippings, then the bacon shavings/splinters.
*Leave out the bacon rim and rosemary garnish and the cocktail becomes a Frigid Mary