1/2 cup light lager beer (we recommend Miller High Life, Miller Lite or Coors Light)
1/4 cup fresh lemon juice
3 tablespoons prepared horseradish
1 1/2 tablespoons Worcestershire sauce
1/2 cup hot sauce
1 tablespoon mesquite seasoning
1/2 teaspoon salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne
Olives, for garnish
Celery hearts, for garnish
Dill pickels, for garnish
Bacon squares, for garnish
For the Bacon Vodka:
Find a jar that will hold 1 1/2 cups of liquid with extra room for bacon and pepper.
Cut two slabs of bacon in half, so they will fit, upright, into your jar with room to put on the lid. Fry the bacon until cooked but not burned. Fry a few extra skices and save them for the Bloody Mary garnish.
Remove the bacon, and put it on a paper towel to blot off some of the grease.
While it is still warm, put bacon into the jar with the whole peppercorn and the vodka, and cover with a lid. Let it steep in the fridge for 2 or 3 days, shaking every so often.
Remove and discard the bacon and peppercorn, and skim off any stray fat, which should be solidified.
For the pitcher of Bloody Marys:
Mix all of the ingredients together and stir well.
Add a toothpick with an olive, baby dill pickle, small celery heart, and square of fried bacon for garnish... or just throw a bunch of them in whole!
Vikings believed that upon entry into heaven, Valhalla, a goat that produces mead uncomparable to all others is waiting for them