OK, wow, so many people curious about the making of this. I can't take credit for the original idea (I got it from here ). It's easy to do, though... - Fry up some bacon. How much is up to you, but it's not like you can have too much, you just nibble the extra. - Add bacon to vodka. The original recipe called for three strips of bacon per pint. I did 5 or 6 the first time. This time, I did a freakin' pound of bacon for a fifth of vodka. The more bacon, the stronger the taste, so you can plan for a really heavy, smoky flavor, or a lighter hint of baconriffic goodness. - Cap and place in dark cupboard or pantry for three weeks. Waiting is the hardest part, I know. Make some more bacon to tide you over...and maybe drink some unused vodka. - After the wait is over, take the bacon out (no, don't eat that), and put the vodka in the freezer. This will help to solidify the fats so you can filter them out. Filter until clear. There you have it. Now you, too, can amaze your friends with this offbeat taste which, as stated, makes an amazing Bloody Mary. Cheers!