Beer Cheese Soup
January 19, 2016
It’ A Dilly
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How do you make a Bloody Mary even better? Add Bakon Vodka, a rim of Sriracha salt and enough snacks hanging off the side of this thing to qualify it as brunch.
Follow the directions for the salt but when it comes to the drink itself, you can add more or less of any of the ingredients depending on your preference. Some people like the heat so add more hot sauce or horseradish. If you prefer it not so strong use less vodka and so on.
If you look closely to the photographs I used two flavored salts in the pictures. The Sriracha sauce salt (orange) and a smoked salt (brown). I changed my mind because the smoke salt simply didn't add enough to be worthy of the extra work it took to make. However, if you would like to try it just make another pile of salt in a mixing bowl and add some drops of liquid smoke then follow the same directions as when you are making the other salt.
Start by making the flavored salt. Prepare a baking sheet with a sheet of parchment paper on it. Preheat oven to 200 degrees and put the salt into a small mixing bowl. Add the Sriracha sauce and mix well until the salt has absorbed the liquid It should be slightly pasty and coated but not totally soaked. Spread the Sriracha salt on the piece of parchment then place in oven and check every 15 minute until dry. Should take an hour or two. Spread out the salt while checking so it doesn't clump up. Remove and let cool then crumble with your hands or pound with a mallet if salt becomes stuck together. You will have some left over. Store it in an air-tight container.
Rim a cocktail glass with the Sriracha salt then fill it with ice. Add your garnishes to the glass. I like a slice of bacon, olives, and cherry tomatoes.
In a cocktail shaker add the remaining ingredients, tomato juice, vodka, lemon juice, Worcestershire sauce, horseradish, hot pepper sauce, and pepper. Stir with a spoon and pour into the prepared cocktail glass.