 BLT cocktail withBloody Mary | |
| Type | Mixed drink |
|---|---|
| Ingredients | |
| Standard garnish | Bacon salt |
| Served | Straight up: chilled, without ice |
ABLT cocktail is acocktail made out of the contents of aBLT sandwich (bacon,lettuce andtomato), blended together withvodka. Variants on the drink include utilizingbacon vodka instead of traditional vodka, substitutingliquor for lettuce, incorporatingbacon salt, or includingcucumber flavored vodka.
The drink gained popularity in theUnited States in 2009. Varieties of the beverage were served in regions includingColorado,Florida,Maine,Massachusetts,Missouri,Oregon, andVirginia. It has also achieved notice inCanada and theUnited Kingdom.
Frank Bruni, the chief restaurant critic forThe New York Times, gave a favorable review in 2007 to a BLT cocktail made by chefGordon Ramsay. AnAssociated Press review in 2009 of the BLT cocktail made bymixologist Todd Thrasher ofAlexandria, Virginia described it as "a drink full of mind-bending, taste bud-tingling turns".[1] Food critics have given the beverage favorable reviews inThe Boston Globe,The Times ofLondon, and theToronto, Ontario,Canada-based newspaperThe Globe and Mail.
In 2007,Frank Bruni, the chief restaurant critic forThe New York Times, favorably reviewed a BLT cocktail made by chefGordon Ramsay.[2]The Oregonian reported in July 2009 that in an establishment in Oregon called the Gilt Club, mixologists coated the rim of the glass the BLT cocktail is served in with salt combined with crushed bacon.[3] A variety of the BLT cocktail was invented inAspen, Colorado and gained notice in August 2009.[4] A different version was invented inAlexandria, Virginia and was popularized through coverage in August 2009 in theAssociated Press.[1] A 2010 report by theOmaha World-Herald noted that a version of the drink made inOmaha, Nebraska substitutedliquor in the acronym "BLT" instead of lettuce.[5]
The Bulletin noted that a 2011 edition of the drink produced inOregon was made withbacon vodka manufactured on site at the restaurant The Blacksmith.[6] A report byThe Sarasota Herald-Tribune in April 2012 observed that a variety on the cocktail made by mixologist Paul Yeomans inFlorida was concocted utilizingbacon salt and tomato water, infused withcucumber vodka.[7] This version was a favorite selection among customers at The Table Creekside inSarasota, Florida.[7] TheFood Network recommended additional ingredients includinglemon juice,bourbon,Worcestershire sauce, andhorseradish.[8]
In an August 2009 article forThe Globe and Mail, Sarah Boesveld noted it was too difficult for individuals to makebacon vodka at home, and instead recommended they utilizebacon salt to make their own BLT cocktails orBlood Mary drinks with bacon.[9] In a 2009 restaurant review by theAssociated Press, they described the BLT cocktail made bymixologist Todd Thrasher of Alexandria, Virginia as, "a drink full of mind-bending, taste bud-tingling turns. A huge ice cube, made with lettuce water, anchors a glass rimmed with bacon salt. Clear tomato water and bacon-infused vodka are mixed and poured over the lettuce cube."[1]Metromix called this edition of the beverage, "a zesty mix of bacon-infused vodka, tomato water and iceberg lettuce ice".[10]Woman's Day magazine featured the concoction by Todd Thrasher in its article on "the most outrageous drinks" in the United States.[11]
The drink was served in 2010 as part "Gastro art event" recommended byThe Times.[12] The newspaper compared the beverage to "the minimalism ofRothko".[12] TheWillamette Week reviewed the Gilt Club in Portland, Oregon in 2011, and chose the BLT cocktail as part of its "Ideal Meal" feature.[13] Bintliff's inOgunquit, Maine served the beverage in 2012 to Amy K. Anderson ofMaine Magazine, who commented, "The BLT cocktail has a wood smoke flavor that makes for very easy sipping."[14] In October 2012, Nilina Mason-Campbell ofSociété Perrier characterized the BLT cocktail served at the establishment Wildwood in northwestPortland, Oregon as one of the highlights of its menu.[15]
Bruni liked some items (the B.L.T. cocktail—another Josh addition), disliked others (the turbot poached in wine), but the food was less important than the man.
