BLOODY MARY GARNISH RECIPES

Steps:

• Pierce tomatoes with the tip of a sharp knife. Divide dill, bay leaves, garlic, celery seed and mustard seed among 4 sterilized quart-size jars (see Tips). Divide the tomatoes, bell peppers, okra, carrots, cucumbers and hot peppers among the jars.
• Combine vinegar, water and salt in a large saucepan. Cover and bring to a boil over high heat. Reduce heat and simmer, uncovered, for 5 minutes.
• Carefully ladle the vinegar mixture into the jars, leaving about 1/2 inch of headspace. Wipe the rims with a clean cloth. Place lids and rings on the jars. Twist until just finger-tight (won't move with gentle finger pressure), but don't overtighten. If canning, process in a hot water bath for 10 minutes (see Tips). Otherwise, let cool to room temperature and refrigerate for at least 24 hours before serving.

Steps:

• Step 1: In a skillet over medium-low heat, cook 4 strips bacon, about 10 minutes. Flip the bacon and cook the other side until crispy, about 5 minutes more. Remove the bacon, and reserve it for the drink garnish. Let the bacon fat cool in the pan for a few minutes, then transfer it to a container.
• Step 2: In a large sealable container (or 2 canning jars), combine 2 tablespoons of the bacon fat, 1 tablespoon black peppercorns and 1 bottle (750 milliliters) vodka. Seal and refrigerate 6 hours to allow the flavors to integrate.
• Step 3: Transfer to the freezer; freeze, 30 to 60 minutes. The fat cap will look like hardened wax curdling on top of the surface. Skim off the fat cap with a big spoon and discard.
• Step 4: Let the infused vodka come to room temperature, then pass it through a fine-mesh strainer lined with cheesecloth or a coffee filter. Store in a sealed container and refrigerate for up to 3 months.
• Step 5: Proceed with your favorite Bloody Mary recipe, using the bacon-infused vodka as your spirit base and garnishing with the skewered BLTs (recipe follows).
• Step 1: In a food processor, combine 8 ounces toasted pine nuts, 5 ounces arugula, 2 1/2 ounces grated Parmesan cheese and 1 clove garlic. Pulse until smooth, scraping the sides of the bowl as needed.
• Step 2: With the motor running, pour in 6 tablespoons extra-virgin olive oil, or just enough to achieve a thick paste. This pesto should be thicker than you may be used to, so that it stays in place. Refrigerate until it's the texture of butter, about 30 minutes.
• Step 3: Spread a generous amount of pesto over one side of 4 slices of lightly toasted bread. Top 2 slices with the reserved bacon; cover with the remaining slices, pesto side down. Slice the sandwiches into bite-size squares.
• Step 4: Thread on long skewers, with a grape or cherry tomato on top and bottom. Slide the skewers into the drinks without dunking the sandwiches, and serve.