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The Bloody Bacon

The Bacon Bloody

Adapted from Croce's Restaurant & Jazz Bar (no longer in service).

Servings 6 drinks
Author Brandon Matzek


  • 3 cups tomato juice
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons freshly squeezed lime juice
  • 1 tablespoon Worcestershire
  • 1 teaspoon prepared horseradish
  • 1 teaspoon finely minced garlic
  • Fine grain sea salt
  • Freshly ground black pepper
  • Bacon and habanero infused vodka
  • Lemon wedges, for rim
  • Kosher salt, for rim
  • Pepperoncini, for garnish
  • Cornichons, for garnish
  • Olives, for garnish
  • Celery stalks, with leaves attached, for garnish


  1. Add tomato juice, lemon juice, lime juice, Worcestershire, horseradish and garlic to food processor or blender. Process until smooth and combined. Season to taste with sea salt and freshly ground black pepper (I used just under 1 teaspoon of salt), pulsing to incorporate. Transfer to a pitcher and set aside.
  2. To make the cocktail, have three glasses ready, all the same size. One glass will be used to serve, the other two glasses will be used to "shake" the cocktail.
  3. Place a tablespoon or so of kosher salt on a small plate. Run a lemon wedge around the glass to wet the rim. Dip the rim of the serving glass in the kosher salt and move around to coat evenly. Set aside.
  4. Fill one of the remaining glasses completely with ice. Add desired ratio of vodka and bloody mary mix. I filled my glass ⅓ with vodka and ⅔ with bloody mary mix. Carefully, slide the drink back and forth several times between the two "shaking" glasses. This will mix and chill your cocktail.
  5. Transfer the drink from the "shaking" glass to your prepared serving glass. Garnish with a stalk of celery, pepperoncini, cornichon and olive (the last three speared with a toothpick).