Bloody Caesar with Maple-Fennel Bacon

 

8 c. Clamato juice

1 c. vodka

1 c. plus 2 T. fresh lemon juice (from about 3 lemons)

1/4 c. prepared horseradish, drained

1 T. Worcestershire sauce

Pepper

Celery salt, for serving

6 slices Maple-Fennel Bacon

 

In pitcher, combine Clamato juice, vodka, lemon juice, horseradish, and Worcestershire sauce. Season with pepper and celery salt. Spread some celery salt on a plate. Dip rims of 6 highball glasses in water and press into celery salt to coat. Add ice to glasses, then pour in vodka mixture. Top each glass with 1 slice Maple-Fennel Bacon.

 

Maple-Fennel Bacon

 

3 T. pure maple syrup

1 T. dark brown sugar

12 slices thick-cut bacon

2 tsp. fennel seeds, crushed

Freshly ground black pepper

 

Preheat the oven to 375 degrees F. Mix the maple syrup and dark brown sugar in a small bowl. Line a baking sheet with aluminum foil and set a rack on stop. Put the bacon on the rack leaving space between the strips. Brush with the maple syrup mixture and then sprinkle some fennel seeds on top.  Fennel is a strong spice so use it sparingly. Season with black pepper. Bake until brown and crisp, 20 to 25 minutes. Loosen the bacon from the rack and let it cool there 5 minutes before serving.