Bacon Bloody Marys

30 minutes. Serves 6 to 12

BACON BLOODY MARY MIX

5 pounds ripe tomatoes, peeled, cored and seeded (or 2 28-ounce cans crushed tomatoes)

8 slices crisp bacon, crumbled

½ cup lemon juice

¼ cup Worcestershire sauce

6 chipotle chiles in adobo sauce 6 cloves garlic, crushed

1 to 2 teaspoons hot sauce (preferably Tabasco for Bloody Marys, Tapatio for Bloody Marias), more if desired

4 to 6 teaspoons grated fresh horseradish

1 tablespoon kosher salt 2 teaspoons fresh ground pepper

2 teaspoons celery salt

1⁄2 teaspoon cayenne pepper, optional

½ teaspoon ground ginger 6 martini olives and

2 tablespoons olive juice

In a blender, purée the tomatoes with the bacon, lemon juice, Worcestershire, chiles, garlic, hot sauce, horseradish, salt, pepper, celery salt, cayenne pepper (if using), ginger, olives and juice (this may need to be done in batches). Adjust seasonings and flavorings to taste. Refrigerate until needed; the mix tastes best made 1 day before using. This makes a generous 6 cups Bacon Bloody Mary Mix.

BACON BLOODY MARY COCKTAILS

6 cups bacon Bloody Mary mix 9 to 12 ounces vodka (or tequila if making Bloody Marias) Barbecue sauce, for rimming the glasses Coarse salt, for rimming the glasses Crisp strips of bacon, for garnish Martini olives or other pickled vegetables, for garnish

In a large pitcher, combine the Bloody Mary mix with the vodka, stirring to combine. Rim each of 6 glasses with barbecue sauce and coarse salt and fill halfway with ice. Divide the Bloody Mary mixture among the glasses, and garnish away. Serve immediately.