Midwest Bloody Mary
Bloody Mary Mix: In a blender, add the tomatoes, lemon juice, Worcestershire sauce, apple cider vinegar, garlic powder, hot sauce, celery salt, black pepper, kosher salt, smoked paprika, whole grain mustard, and horseradish. Blend on high speed for 30-40 seconds until mixture is smooth. Pour the mixture into a glass pitcher, cover, and refrigerate for 24 hours.
Candied Bacon: Preheat the oven to 375°F. Line a baking sheet pan with a silicone liner, parchment paper, or aluminum foil
Place bacon slices onto an oven-safe wire rack. Try to avoid overlapping slices. Add brown sugar, cracked black pepper, cayenne pepper, and red pepper flakes to a small bowl. Stir to combine.
Sprinkle the mixture over bacon slices. Use your hands to pat the sugar down, making sure to cover it all
Bake for 30 minutes or until bacon is brown and crispy. Once baked, remove the sheet pan from the oven and let it cool for 10-15 minutes to allow the caramelized sugar to harden. Tip: To add smokier flavor to drinks, soak candied bacon in the vodka 30 minutes before serving
To serve, fill each pint glass with ice. Add 4 ounces of Bloody Mary Mix and 3 ounces of vodka over ice. Stir well to combine. Garnish options: celery stalk, sliced limes or lemons, 2 candied bacon slices, cherry tomatoes, gherkin pickles, and sliced jalapeños.