Bloody Mary Recipe: The Abbey's 'Horton Hog,' With Bacon-Infused Bourbon

Make with bacon sous vide Bulleit bourbon and Hak's BBQ sauce, then garnish with bacon.

Weho hotspot has added seven new bloody marys to its brunch menu. Each is different and made from custom-infused spirits, but perhaps the most unusual is the "Horton Hog."

Patch got hold of the recipe, with directions for making bacon-infused bourbon. Stir in some BBQ sauce, garnish with pan-fried bacon, and you're all set.

Horton Hog Bloody Mary


3 oz. bacon-infused bourbon
6 oz. bloody mary mix
1 heaping Tbsp. Hak's BBQ sauce


  1. Fry the bacon in a pan, reserving both the bacon and the fat.
  2. Pour the bacon and fat into a sous vide bag with Bulleit bourbon.
  3. Seal the bag and circulate at approximately 152ºF for one hour.
  4. Pour entire contents into a hotel pan and stick the pan in the freezer. 
  5. Once the fat has solidified, skim off the fat from the top and pass the remaining liquid through a fine mesh strainer. 
  6. Return the liquid to the bottle and hold in the refrigerator until you're ready to make your bloody mary.
  7. For the bacon garnish, brush two thick slices of bacon with Hak's BBQ sauce. Then crust with cracked black pepper and bake until done.

Follow West Hollywood Patch on Twitter and Facebook for more updates, tips and news.


More »
Got a question? Something on your mind? Talk to your community, directly.
Note Article
Just a short thought to get the word out quickly about anything in your neighborhood.
Share something with your neighbors.What's on your mind?What's on your mind?Make an announcement, speak your mind, or sell somethingPost something