Bourbon and breakfast

Fred Dooley has found the perfect compliment to your scrambled eggs and corn flakes: bacon-infused bourbon. I'm guessing this will be very popular in Madison.

Of course, bacon-infused vodka has been around for a little while, adding an adventurous flavor to the bloody mary.

Let me stress that the following demonstration is not the proper way of infusing pork with a beer flavor, or vice-versa.

I think we can all be proud of the way the pig remembers to recycle the cans and not eat them.

(Yes, this is the kind of blogging that wins you awards.)

Instead of a V-8, I could have had a Bloody Mary

A Bloody Mary is one of those drinks that are best made organically or in the moment. There is no law governing the perfect Bloody Mary. It's a drink that should be made "in the moment" or as mood and whimsy take you. That's why most bars are extremely disappointing in their Bloody Marys. Most will make up a batch of mix that will sit in the refrigerators for two or three days, and then it's just add vodka and two-day-old vegetables. It may save the bartender time (and the bar money) but you could have asked for a vodka and V-8 juice and spared yourself the wilting celery. Of course, a pre-made mixture probably guarantees you won't get an awful Bloody Mary, but with no risk there's no reward.

In the video below Robert Hess walks you through making a Bloody Mary. Notice, he uses no pre-mix or commercial mixture.
His recipe:
1 1/2oz vodka
3oz tomato juice
1/2 oz lemon juice
celery salt (to taste)
dash Worcestershire sauce
black pepper (to taste)
1 tsp. horseradish
1 tblsp. chili powder