Created by Heidi Hinkle, Sirio Ristorante, Aria Resort and Casino, Las Vegas
2 oz. tomato vodka (Crop Harvest Earth recommended)
1 oz. tomato juice
1/4 bar spoon of beef bouillon granules
dash of Worcestershire sauce
Shake vigorously and serve in a chilled cocktail glass.
Sprinkle with ground black pepper and home-made bacon powder (recipe below).
Garnish with Bacon Olive Trio (ditto).
Cook bacon and set aside. Place the bacon fat in a food processor and add 2 parts Tapioca Maltodextrose. Mix at slow speed.
The maltodextrose will absorb the fat from the bacon fat to create powder.
Bacon Olive Trio
1. Bacon Mousse Olive: Place cream cheese and cooked chopped bacon in food processor, mix until smooth. Place mousse into pastry bag and use it to fill a large, pitted Spanish olive.
2. Deep-Fried Bacon-Wrapped Olive: Wrap a thin slice of raw pancetta around a large Spanish olive, secure with toothpick. Pan-sear the bacon fat until crispy.
3. Prosciutto-Stuffed Olive: Tightly roll thinly sliced prosciutto and insert into a large, pitted Spanish olive.