This post is sponsored by Equal. All opinions are my own.
I love coffee. No, I need coffee. And in the summer, I crave iced coffee, but don’t want to have to go to a coffee shop every time I have a hankering (that can really add up!)
Really solid iced coffee is made strong enough to stand up to the ice as it melts. I also prefer a really strong brew so that I can add sweetener and half and half to make the perfect iced beverage. So overnight iced coffee is a simple and awesome option, plus it’s ready for you in the morning!
Overnight iced coffee is cold brewed; the ground coffee “brews” in the water overnight to give a rich deep flavor, and is really easy to make. I was sent a summer beverage kit from Equal to get ready for all the delicious drinks of summer and thought this would be the perfect time to try out an overnight coffee using the kit and Equal 0-calorie sweetener!
Equal 0-Calorie Sweetener pairs wonderfully with a strong brewed iced coffee. Equal packets are concentrated (1 packet = the sweetness of 2 teaspoons sugar) while Equal Spoonful measures cup for cup. Equal is a great option to sweeten recipes without adding calories! (For more recipes using Equal, check out their recipe page.)
Cool Peach Iced Tea Recipe Card from The Diabetic Chef® Chef Chris Smith
Equal® Recipe Guide Booklet
Equal® iPad holder
I decided to use the Takeya Flash Chill Tea Maker to make the overnight iced coffee and sweetened my coffee with Equal Spoonful. The Tea Maker has a built in Tea Infuser which also works great to hold the coffee grounds. (Equal is also providing one reader with a kit of their own! Details after the recipe…)
I am trying to get into the habit of making (and wanting) smoothies for breakfast. They are so simple to make and work great for meals on the go. My boyfriend is a huge fan of green smoothies, where he adds various fruits to the blender along with some kale. I don’t mind them, but I thought I’d baby step my way into the smoothie world with something a little more my speed: an oatmeal banana smoothie with espresso and chocolate hazelnut. Mmmmm.
This recipe is adapted from Foxes Loves Lemons, a fellow food blogger as well as a recipe developer. Her recipes are mouthwatering and her pictures are just amazing! She also manages to post daily which just blows my mind. How she manages to deliver such amazing posts daily is beyond me!
My recipe below is a touch different than Foxes Loves Lemons because I wanted to incorporate Nocciolata, a dark chocolate and hazelnut spread, into my smoothie. To see the original version, check out her blog post here.
Nocciolata is made with no chemicals, artificial flavors, GMOs, or palm oil. What it is made with is certified organic ingredients including dark chocolate from the Antillean Islands, Italian hazelnuts (16%), brown sugar, skim milk and Bourbon vanilla extract. Yum! Nocciolata can be found in many stores including Wegmans, King’s, and Whole Foods to name some in the Philly area. For a list of stores that carry Nocciolata, check out their webpage.
source: https://www.nocciolatausa.com/
Ingredients:
1 cup old-fashioned rolled oats
1 1/2 cups almond milk
1 banana, cut into chunks
1/4 cup vanilla Greek yogurt
1 tablespoon Nocciolata spread
1 tablespoon espresso powder
1 cup ice
Disclaimer: I was sent a free sample jar of Nocciolata to try. My opinions are my own.
Happy St. Patrick’s Day! I have already shared an Irish-themed main meal, bread, baked good, and sweet treat so I thought this time around a drink was in order, this Clover Cocktail!
Fine Wine & Good Spirits sent me this really yummy spin on an Irish coffee called the Clover Cocktail, which is frozen instead of hot.
Ingredients (makes 1 serving; multiply as needed):
With Thanksgiving fast approaching, I wanted to do a post about Traveling with Food and Drinks for Thanksgiving. My family meets in North Jersey for Thanksgiving, with most of us bringing a side or dessert along with us. My aunt and uncle who host Thanksgiving still get stuck with a lot of the work, but every little bit helps. This year, I am still trying to decide what dessert I will bring. Although my number one job is still to mix up my grandpa’s famous recipe for Bloody Mary’s; priorities! 🙂
Content and/or other value provided by our partner, Target.
My friends and I also met for a “Friendsgiving” last year. It was potluck, with the hosting house making the turkey and the rest of us signing on to do sides, drinks, and desserts. It was so fun to see a spectacular Thanksgiving meal come together as people brought in their creations, dish by dish.
Keeping cold foods cold and warm foods warm while traveling is crucial and can be kind of difficult. Also trying to choose what to bring can be tough too; you don’t want to bring something that requires a lot of assembly when you arrive. I have included some of my favorite past recipes below that would be perfect for Thanksgiving, along with how to pack up the food for travel. As a member of the Target Influencer Network, I thought it would be helpful to include some Target products that help make transporting the food and drinks a lot easier as well!
Drinks:
I brought this Applejack-Spiked Hot Apple Cider to Friendsgiving last year and it was a hit! Just prepare at home and fill a Thermos (like this 40 oz Thermos). If you want, you can bring a carafe to transfer the cider to for serving, or for short distances you could just use the carafe to transport as well.
Pumpkin Eggnog is the perfect way to enjoy the flavors of fall. This is served cold, so be sure to store it in the Thermos already chilled. You can stir in the pumpkin vodka before leaving, or keep it separate so that you also have a non alcoholic version to serve.
Every year around Christmas, my aunt and uncle serve Wassail, a mulled wine that is just so comforting. So why not extend its usage to Thanksgiving as well? This is best warm so keep in the Thermos. You may want to warm it up when you arrive as well. It works great kept in a slow cooker on low; this 2 quart Crock Pot would be great and not take up a lot of room!
Sides:
Every Thanksgiving dinner needs cranberry sauce! And there is nothing wrong with the canned version. But, if you want to add some pizzazz to your cranberry sauce this year, this Slow Cooker recipe is really tasty and makes a bunch.
The best part is that it is really easy to transport. Just spoon the cranberry sauce into a 24 oz. Ball jar, screw on the top tightly, and you’re good to go. Cranberry sauce should be kept refrigerated, so just pop it into a cooler, like this Igloo Roller Cooler, with some ice packs and it will stay cold while traveling.
This Green Bean Casserole with Mushrooms replaces the traditional canned mushroom soup and tops it with homemade onion rings. This can surprisingly travel pretty well! You just might need to reheat it when you arrive. I’d suggest putting it under the broiler for a minute or two before serving to crisp up the onion rings as well. The Anchor Hocking Bake ‘N Take is perfect for transporting this meal and any other casseroles you may have; the 6-piece set has 2 baking dishes with lids, a hot-or-cold pack and an insulated carrying case. You can cook the casserole in the baking dish and then transport it inside the case.
These Horseradish Cheddar Mashed Potatoes with Bacon and Apples are a great spin on traditional potatoes. The sweetness of the apples balances out the flavor from the Horseradish Cheddar cheese making this one people will come back for seconds (or thirds)! To transport, keep the mashed potatoes separate from the topping. Store each in an airtight container, such as containers from Sterilite’s Ultra-Seal line. You can make this a day or so ahead and just reheat when you arrive at your destination. After heating each component separately, top the mashed potatoes with the bacon and apple mixture.
Desserts:
These Mini Preserves Tarts can be made a couple of days ahead of time. My family sets up desserts buffet style, and everyone goes down the line taking a little bit of everything. These mini tarts are great for our set up, allowing us to have a tiny bite without taking up too much precious space on our plates. We can always come back for more if we want!
Because the crust can be a bit delicate on these, the best way to store them would be in a shallow container with a lid so that they can be arranged flat. I love using my Pyrex Storage Set to transport tarts and the like; I usually use the square containers and just line up the tarts inside. This Rubbermaid Food Storage Container would work great as well if you’re making a few batches!
Trifles can be a bit more difficult to transport but this Gingerbread Chocolate Pumpkin Trifle is worth the extra care. Be sure to get a sturdy trifle bowl like this Luigi Bormioli Footed Trifle Bowl and cover tightly with plastic wrap. Be sure to bring some extra crumbs and pecans in case you need to fix the top when you arrive. If you are traveling a relatively long distance and need to keep it cold, put it in your cooler first and fit the ice packs around it. Add in a towel in the empty spaces to keep it from moving around too much.
These Nutella Swirled Pumpkin Cheesecake Bars are one of my favorite desserts I’ve ever made. They are that good! Traveling with them is easier than you’d think. You can either keep them in the container you baked them in, cover with plastic wrap, and cut when you arrive, or you can cut them up and place a layer in a container like the Ziploc Versa Glass Container. To stack additional bars, add a layer of wax or parchment paper on top of the bars, add more bars, and repeat.
Do you have any other tips for transporting food or have a specific food that you are trying to transport and don’t know how? Leave a comment below!
I am on a bit of a peach kick at the moment. They have looked oh so amazing at the store recently, and my boyfriend is a huge fan, so why not? Expect a couple more peach recipes to show up on here in the coming weeks. (I’ll try to space them out a bit.)
A friend of mine made this absolutely delicious Honey-Ginger Sparkling Bourbon Lemonade a few months back that I haven’t stopped thinking about. It was SO good! So when I spotted Cooking Light’s recipe for a Peachy Bourbon Lemonade, I had to make it immediately, hoping it would be similarly delicious.
This lemonade is such a treat during this uncomfortably hot weather we are having. It would be just as yummy and refreshing without the bourbon (either as a non-alcoholic drink or with another spirit of choice).
Ingredients (Serves 4):
1/3 cup fresh lemon juice
3 cups water
2 cups chopped, peeled peaches (I used white peaches)
¼ cup lightly packed mint leaves
6 tablespoons sugar
¾ cup bourbon
Ice
Note: Bourbon does include grains that contain gluten. However, distilled alcohol is considered gluten-free because the process of distillation removes the harmful gluten protein, which is why I have this recipe listed as gluten free. If you are highly sensitive to gluten, bourbon may be off limits for you.
Last year, I gave my dad sangria for Father’s Day. He loves sangria, so I thought I’d make it a yearly thing.
This time around though, I was also trying to sneak something by him. Instead of using sugar in the sangria, I used Monk Fruit In The Raw, a natural substitute. My father is diabetic, and Monk Fruit In The Raw is diabetic friendly (according to their website, “Monk Fruit In The Raw contains less than one gram of carbohydrates (by food exchange measure) and may be used in conjunction with food programs for people with diabetes as well as with guidelines for people with diabetes who use carbohydrate counting.”)
Now, I understand sangria in itself is not exactly diabetic friendly. But he is able to enjoy a glass or two once a year. The real reason I am trying the Monk Fruit In The Raw within the sangria is to see if he can taste a difference. You see, not only is he diabetic, but he is what some refer to as a “super taster.” He can tell you the secret ingredient in a recipe, and knows whether a wine is worth drinking. But, boy can he be picky too.
Unlike stevia, which leaves behind an aftertaste, Monk Fruit should be undetectable. So this is the first test to see if I can sneak Monk Fruit In The Raw into future recipes for my dad. So what is a Monk Fruit? Monk Fruit is a vine-ripened fruit found in Asia that kind of resembles a tiny watermelon. Monk Fruit In The Raw is made from Monk Fruit extract, which is about 300 times (!) sweeter than sugar. To make it measurable for consumption, dextrose (a natural bulking agent) is blended with the extract. Monk Fruit In The Raw also comes in a Bakers Bag, which is measurable cup-for-cup like sugar (in volume, not weight). The Bakers Bag contains Maltodextrin, which is also a natural bulking agent, that does not change the flavor of the sweetener. I used the Bakers Bag for this recipe.
Philadelphia is a food lovers dream. The city is filled with amazing restaurants around every corner. I love living here because no matter where I go to eat, I am inspired by what the restaurants are able to deliver. I do my best to emulate my favorite dishes and drinks throughout the city, with a bit of a twist.
I recently attended a new menu launch event at Serrano. An Old City staple, Serrano has been open for over 25 years. I’ve only eaten here once before, before attending a show at Tin Angel upstairs, so I was excited to revisit the restaurant. Serrano is a cozy restaurant that’s warm atmosphere feels like miles away from the busy Old City streets.
from Serrano’s website
Chef Gina Rodriguez has compiled a truly delicious spring seasonal menu. The restaurant was also debuting two new cocktails, The 6th Thyme and Jim Dandy in the Everglades. The 6th Thyme is made with in house made mead (made with locally sourced honey), Aperol, thyme, and white cranberry juice. The drink was garnished with a sprig of thyme, a perfect spring drink. Jim Dandy in the Everglades, made with orange vodka, peach bitters, and Proscecco was refreshing and right up my alley.
The 6th Time (Left) and Jim Dandy in the Everglades (Right)
I decided to do my own spin on the Jim Dandy in the Everglades to go along with my review of Chef Rodriguez’s menu. My recipe uses a homemade cranberry-orange vodka but keeps the rest of the drink true to form. (The addition of the cranberry is why my drink references the Cape instead of the Everglades).
The only upside to the colder weather, is that it is now appropriate for me to make eggnog. And not just any eggnog, but pumpkin eggnog. Pinnacle Vodka came out with a pumpkin pie vodka this year, and I’ve been waiting and waiting for the right weather to make this drink. I actually used a recipe that came from The Cookbook of Ellen M Emlen, which is a recipe book from from the 1860’s that The Historical Society of Pennsylvania found in their collection. I’ve written about this cookbook before on this blog and I just love it.
One of the issues in the cookbook though, is that it is written before standard measurements were invented so the recipes aren’t easily reproduced. (For example, this recipe called for a wine-size glass of milk. White wine or red wine glass? Completely full, or what a serving in the glass would be? You get the picture.)
But I figured if it was good enough for the 19th century, it’s good enough for me!
Well, we are apparently forecasted to get hit with yet another nor’easter on Halloween. I remember as a kid, some houses would serve us hot cider to keep us warm while trick-or-treating. Those (along with the houses with candied apples and tons of Reeces) were my favorite. Now that I no longer go house to house on Halloween, nor do I even get trick-or-treaters, I wanted to make a more adult hot cider to enjoy during the crummy weather, or Applejack Spiked Hot Cider, to be specific.
Cooking Light must’ve read my mind, because The New Way To Cook Light showed up on my doorstep this week, with a wonderful sounding recipe for Applejack-Spiked Hot Cider!
Do you remember the first time you had a root beer float? I remember thinking “soda and ice cream, why hadn’t someone mentioned this deliciousness to me before this very moment?!” Mind you, I was a kid and probably didn’t need any more sugar or desserts in my life. But root beer floats always have such a wonderful feeling of nostalgia. I was at Franklin Fountain in Philadelphia recently. I saw that they sell root beer floats, and I haven’t been able to stop thinking about them since. So when this month’s Cooking Light arrived with what I can only call an “Adult Root Beer Float” I was so excited to try it out.
The drink, referred to as a Black Cauldron (it’s the October issue), is just as simple as a traditional root beer float, but it uses a stout instead of root beer. To add a little bit more flavor, the drink also has a touch of vodka and brewed espresso. How can you not like this drink?
Ingredients: (makes 4)
1 pint vanilla ice cream
1/4 cup vanilla vodka
1/4 cup brewed espresso (or coffee)
24 ounces stout beer (oatmeal, chocolate, whatever your favorite is)
Brew your espresso or coffee. Allow to cool.
Add 1/2 cup vanilla ice cream to each of 4 glasses.
Top each with 1 tablespoon vodka and 1 tablespoon espresso. (Note: espresso can make this drink very bitter. Feel free to use brewed coffee instead.)
Fill with the stout (it will get very frothy).
That’s it! What a great upgrade!
If you don’t like stouts, you are obviously not going to like this drink. But as a stout lover, I couldn’t get enough of this drink. The ice cream melts into the drink, making it really creamy. On a couple of mine, it actually floated to the top!
Whenever I have a cocktail, I tend to lean towards refreshing drinks, usually with gin. But while visiting friends in New York, we went to a cocktail bar that used caraway vodka in a drink. (Caraway has an anise flavor to it and is frequently used in baking. It is commonly used in rye bread and most versions of Irish soda bread.) So it adds a really nice earthy flavor to any drink. I decided to make my own to use in refreshing cocktails. I also used it to make a version of my favorite cocktail: the east side, which is essentially a gimlet. (Every drink seems to just be a variation of yet another drink).
Ingredients to make caraway vodka:
2 cups vodka (I used a cucumber vodka for more flavor)
2 tablespoons caraway seeds
Ingredients to make cocktail:
2 oz caraway vodka
1 oz lemon juice
1/2 oz simple syrup
1 basil leaf, chopped
ice
club soda
Making your own flavored vodka is really easy. Just take a jar and fill it with 2 cups vodka and 2 tablespoons caraway seeds. Allow to sit for at least a week. Strain and store for future use. I used cucumber vodka as a base which made a pretty awesome flavor combination.
A traditional east side uses cucumber and mint muddled together then mixed with gin, simple syrup, and lime and topped off with club soda. My version is just as refreshing, but uses some of summer’s other favorite fresh ingredients, lemon juice and basil, paired with my homemade caraway-cucumber vodka.
To make, add ice to a cocktail shaker and add the caraway vodka, lemon juice, simple syrup, chopped basil, and ice. Shake and strain into a glass. Top with club soda. If desired, garnish with a cucumber or a lemon twist.
You can also serve the drink on the rocks, which I prefer (the ice keeps it nice and cool to keep it super refreshing).
If you are a fan of more citrus over sweetness, omit the simple syrup. You can further customize the drink by muddling the basil before adding it to the drink to release more flavor into the cocktail.
Everything about this drink screams summer. I wish I had made the vodka earlier in the summer so I could have had this all season. Sigh. Instead, it will just have to be my way to keep a little summer going on all year long!
I was at a restaurant on Long Island that had a drink they called a “lushee” which was basically a frozen sangria. And I haven’t been able to stop thinking about it. Pure brilliance. I told a friend about this and we knew we had to make our own, what could possibly be more refreshing on a hot summer day? I was recently sent a cookbook that actually one-upped the concept of the lushee: a White Wine Sangria Popsicle.
The book, Poptails, by Erin Nichols of Erin Cooks, is filled with sixty pops inspired by your favorite alcoholic beverages. Recipes range from classics like a gin and tonic to fancy favorites like a cosmopolitan.There are even some awesome dessert pops like cherry cheesecake and banana split.
I was in love with this book before I even received it. What an amazing idea! Who wouldn’t want their favorite drink in iced pop form? The recipes had me imagining all of the lovely get-togethers I could have: a brunch with iced coffee and bloody Mary pops, a pool party with strawberry basil martini pops, or Christmas in July with spiked eggnog, mulled wine, and Christmas cheer pops. Sigh.
Anyways, I kept thinking back to those lushes and knew I had to try the white wine sangria pops.
I tweaked the recipe within the book a bit. For the original recipe, pick up a copy of this fun book!
Ingredients:
1 bottle white wine (I used Sauvignon Blanc)
1 liter flattened seltzer water
1/4-1/3 cup cranberry juice (I used cranberry hibiscus)
1 tablespoon simple syrup, or to taste
1 pint raspberries
1 pint blackberries
1 pint blueberries
Note: You’ll need ice pop molds and Popsicle sticks to make these.
I wanted to start this post with the definition of seltzer, club soda, tonic water, and sparkling water. Because I always manage to mess these drinks up. And no wonder: club soda, seltzer and sparkling water are all water infused with carbonation. These can all be interchanged. Tonic water is something a bit different, it is still a carbonated water, but quinine is dissolved into the water as well. It’s quite a bit more bitter so be sure to use club soda/seltzer/sparkling water in this recipe. Or for a bit more sweetness, a lemon-lime soda would work.
Make sure to allow your seltzer water to flatten. Don’t forget this step! Unflattened carbonated beverages will explode when frozen. And that sounds like an awful waste of white wine sangria if you ask me. The book suggests opening your seltzer 8 hours prior and popping it into your fridge in a place it won’t spill.
Combine the wine, flattened seltzer water, cranberry juice, and simple syrup. I used lemon simple syrup to give a touch more flavor. Feel free to add some lemon zest to add a little extra.Add whatever mixture of berries you’d like to the pop molds. I went for one raspberry, one blackberry, and a few blueberries per pop.Fill each mold ¾ of the way full with the mixture; you need to leave a small amount at the top to allow the liquid to expand.
Note: you’ll have some extra sangria that won’t fit in the pop molds. This is so you can enjoy your creation before waiting 24 hours 🙂
Add popsicle sticks, cover, and freeze for approximately 24 hours.
To remove from the molds, fill a bowl larger than your pop molds with warm (not hot) water. Add the mold to the bowl for 15 seconds then gently pull on the top of the ice pop stock. If the pop does not release, add the mold back to the water for another 15 seconds, repeat this process until the pops come out of the molds.
These pops were refreshing and a little bit tangy. I wanted a bit more sweetness though, I might add more simple syrup next time I make them. I also would add a bit more cranberry juice so that the pops turn a very light pink color, which would probably look really nice.
What’s nice about this recipe is how adaptable it is. You can add or subtract whatever fruit makes you happy. You could use a sweeter wine, or even a (flattened) champagne. My friend made this recipe using white grape juice instead of cranberry.
There are plenty of other creative pop recipes within the pages of this book. I love the element of fun that the popsicles add and can’t wait to try more of these yummy recipes!
1/4-1/3 cup cranberry juice (I used cranberry hibiscus)
1 tablespoon simple syrup, or to taste
1 pint raspberries
1 pint blackberries
1 pint blueberries
Instructions
Make sure to allow your seltzer water to flatten. Don’t forget this step! Unflattened carbonated beverages will explode when frozen. And that sounds like an awful waste of white wine sangria if you ask me. The book suggests opening your seltzer 8 hours prior and popping it into your fridge in a place it won’t spill.
Combine the wine, flattened seltzer water, cranberry juice, and simple syrup. I used lemon simple syrup to give a touch more flavor. Feel free to add some lemon zest to add a little extra. Add whatever mixture of berries you’d like to the pop molds. I went for one raspberry, one blackberry, and a few blueberries per pop. Fill each mold ¾ of the way full with the mixture; you need to leave a small amount at the top to allow the liquid to expand.
Note: you’ll have some extra sangria that won’t fit in the pop molds.
Add popsicle sticks, cover, and freeze for approximately 24 hours.
To remove from the molds, fill a bowl larger than your pop molds with warm (not hot) water. Add the mold to the bowl for 15 seconds then gently pull on the top of the ice pop stock. If the pop does not release, add the mold back to the water for another 15 seconds, repeat this process until the pops come out of the molds.
I have a confession. I honestly don’t get the brunch obsession with mimosas. Every time I order one, I end up drinking maybe half of it. It just doesn’t do it for me. I love the general idea of them though: sparkling wine with fruit juice. So I was really excited to find this drink recipe in Cooking Light. It sounds right up my alley!
Ingredients (makes 6 servings):
1 container of strawberries, sliced
1/2 cup loosely packed fresh mint leaves
the juice of 4 limes
1/4 cup water
1/4 cup agave nectar
1 (750-milliliter) bottle sparkling wine, chilled
To make, place the strawberries, mint leaves, limes, water, and agave nectar in a blender.
Blend until smooth, about 1 minute.
Pour enough of the mixture into a glass to fill the glass half way.
Carefully fill with the sparkling wine and gently mix to combine.
Serve garnished with mint leaves and a whole strawberry, if desired.
So as you can see from my ingredients photo, you do not need to buy an expensive sparkling wine for this. I used a rose to give it a little extra flavor, but a normal white sparkling wine will do just fine.
This is one of the most refreshing drinks I’ve ever had! The lime and agave completely balance each other out, so it’s not to sweet or too sour.
The mint-strawberry-lime flavor can be tasted in every sip, it’s just perfect!
Note: you can substitute in 3 cups club soda for the wine if you’d like an alcohol-free version. I personally would add another maybe teaspoon of agave to account for the lack of sweetness in the club soda.
I still had some plain yogurt leftover from making a batch of Mango Lassi over the weekend. I wanted to try to make my own combination and realized I still had rose water on hand. I love love rose water, which is a common ingredient in this sweet yogurt drink. I also picked up some ground cardamom when I was picking up all of the Indian spices. Cardamom is used to flavor a lot of desserts so I thought it would work great in the lassi as well. So I ended up with a Rose Water Cardamom Lassi!
Ingredients:
1 cup plain yogurt
1 teaspoon rose water
1/4 teaspoon ground cardamom
2 tablespoons sugar, or to taste
2 tablespoons coconut milk
Ice cubes
1 tablespoon pistachios, chopped
Add all ingredients except the ice cubes and pistachios to a blender. Puree until well combined.
Pour into a glass over ice. Top with chopped pistachios.
Um. Yum.
The rosewater is oh so nice in this drink.
The pistachios add a nice crunch to the drink which I really liked.
Lassi is supposed to be super sweet, but if you’re sensitive to sweetness, you can limit the amount of sugar, or you can substitute vanilla yogurt for the plain yogurt and omit the sugar entirely.
I love how easy these are to whip up!
Lassi is traditionally served with lunch, but I honestly love it as a dessert drink.
What could possibly make a traditional Bloody Mary even better? Bacon of course! The smoky taste of bacon is a perfect upgrade to everyone’s favorite brunch accompaniment. I used Bakon Vodka to make this Bacon Bloody Mary, but you can also make your own homemade version if you so choose.
