belcampo bloody mary photos 2

by Eater Staff Oct 5, 2015, 1:39pm EDT

Building the drink is simple, says Goldman. First, he adds an ounce of lemon juice.
Next he adds four ounces of tomato water, prepped in advance.
The tomato water is made by blending tomatoes, bringing the mixture to a boil with a bit of salt and sugar, skimming the solids from the top, and then straining the mixture.
Next comes for drops from a spicy pepper tincture for "background heat." Also made in advance, the tincture combines jalapeño, serrano, habanero, bird's eye chili peppers with Wray and Nephew overproof rum.
Next comes two ounces of the bacon-infused vodka.
Next Goldman adds ice.
Goldman gives the mixture a "medium-medium" shake.
Goldman then adds the celery ice, prepped in advance, and places it in a chilled glass.
Goldman strains the mixture over the celery ice. None of the ice used for shaking is served with the cocktail.
Goldman adds a lemon wedge garnish. "I hate it when people don't serve it with a lemon wedge," he says. "You want to be able to adjust acidity yourself."
Next comes a piece of the candied Belcampo bacon, prepped in advance.
Goldman uses tweezers to add a garnish of edible micro-flowers.