belcampo bloody mary photos 1

by Eater Staff Oct 5, 2015, 11:41am EDT

The bacon vodka infusion begins with cooked and uncooked Belcampo bacon, porcini mushroom powder, and cracked black pepper.
Goldman adds the components into a Cryovac bag.
Then he adds vodka. He uses whatever the restaurant is currently using for "well" vodka.
The bag gets sealed.
Next the bag is placed in a circulator set at 160 degrees.
The bag stays in the circulator for two hours.
Goldman strains out the solids, and then freezes the mixture overnight.
The next day, Goldman skims off the fat cap and then strains the mixture through a chinois lined with wet coffee filters.
Goldman strains the mixture again to make sure no fats will end up in the final drink.
Godman begins prepping the celery ice cubes by running the celery through a masticating juicer.
Goldman adds a bit of ascorbic acid (vitamin c) to preserve the celery juice's green color.
Goldman strains the fresh celery juice.
Goldman pours the celery into silicon molds before freezing them.
Goldman candies Belcampo bacon to use as a garnish later. He coats a "Prosciutto-thin" slice with cracked black pepper and demerara sugar, and cooks it in the oven at 350 for six to eight minutes.