- 2 whole jalapenos, diced
- 4 slices bacon
- 1 quart vodka
- ¼ cup sugar
- ¼ cup water
- 1 cup tomato juice
- 1 whole tomato, sliced
- 1 tablespoon Sriracha
- 2 tablespoons lemon juice
- 3 tablespoons Worcestershire sauce
- 1 teaspoon black pepper
- 1 teaspoon celery salt
- 1 slice pork belly, diced
- ½ teaspoon salt
- 1 lemon wedge
Lightly cook the bacon. Cut jalapenos and remove the seeds from the inside. Combine vodka, bacon, and jalapenos in a large glass container. Let stand for 3-5 days.
Combine water and sugar in a large, heavy-bottomed pot and bring to a boil. Simmer for 2 minutes, and then let simple syrup cool. Meanwhile, sear sliced tomato on a hot grill, 5 minutes each side.
In a large glass jar, combine tomato juice and grilled tomatoes. Puree with a stick blender until smooth. Add Sriracha, lemon juice, Worcestershire sauce, black pepper, celery salt, and simple syrup. Stir until just combined.
Cook the pork belly until crispy and all the fat has been rendered. Remove pork belly with a slotted spoon and drain on a recycled paper bag. When cool, combine pork belly and salt into a grinder. Grind to thin shavings.
Rim a pint glass with a lemon wedge, then the pork belly salt. Add ice, three ounces infused vodka, and bloody mary mix; stir.
Garnish with a lemon and enjoy!
About this recipe
Sunday, Bloody Mary Sunday
It’s a beautiful spring day in Portsmouth and there is barely a trace of snow left. Flowers are sprouting, trees are coming back to life and people are wearing flip flops and dresses in a desperate way as if they thought they would never see sunlight again.
As the plethora of restaurants downtown begin to open their patios, patrons fight for a spot to finally soak up some rays as they indulge in the most fantastic meal of the day: brunch.
Possibly the most exciting part of the entire meal is being able to have an adult beverage that is sophisticated enough to make drinking before noon acceptable, and what would brunch be without the world’s most complex cocktail, the Bloody Mary?
Bloody Mary, the quintessential brunch drink, is not only a meal in a glass, but is also known for its remedial effects on a hangover.
While you wait for your eggs Benedict or chicken and waffles, let this famed and filling beverage replenish you from the vitamin-rich tomato juice to the electrolyte-occupied sodium.
A common Bloody Mary contains tomato juice and vodka along with an assortment of spices, Worcestershire sauce and horseradish. Many people claim to have created the concoction sometime in the 1920s, but it’s not clear where it originated. Vodka and tomato juice simply made up one of the earliest versions, which quickly had bartenders adding different spices to the mix and labeling it as their own.
The idea of an original Bloody Mary recipe roves restaurants and kitchens around the world, letting it remain a highly interpreted drink at the hands of innovative bartenders and brave mixologists.
With so many different formulas, the cocktail is sometimes barely recognizable. It is also very rare that a bartender will make a Bloody Mary on the fly—most restaurants have these ingredient-packed blends premixed. Like sangria, time helps to heighten the flavors and encourage mouth-watering saturation.
In some interpretations of the drink, tequila and bourbon replace vodka or infused liquors are used to add an extra zing to the concoction; cucumber-infused vodka, jalapeno-infused tequila or bacon-infused bourbon all complement the drink. Another way to make your batch stand out is by making your tomato juice or hot sauce from scratch.
One of the best spots in Portsmouth to get a Bloody Mary—ironically not a brunch spot at all—serves up its own twist on homemade to win over customers. Mojo’s Sports Bar has an infusion that leaves behind the horseradish and uses their own original chipotle mustard sauce to give it the perfect level of spice and originality.
The Bloody Mary has quite literally become a meal of its own in many establishments. Accompanied by the basic garnishes like olives, bacon and celery, some places even go so far as to put an entire cheeseburger slider or even ribs in the beverage.
A more recent trend is the “make your own Bloody Mary,” where restaurants prepare an assembly line of flavored vodkas, spices and any possible ingredient you might want to add. While this may be fun and interactive, I prefer the allure of surprise, leaving interpretation up to another creator.
Whether it is relaxation or a full plate that you seek
at Sunday brunch, saving room for a bit of discovery will serve the mind and taste buds well.