Ingredients:

Bloody Mountaineer –

• 1 Bottle of Plain Bloody Mary Mix
• 24 oz. Everest Original Freeze
• ½ t Salt
• ½ t Black Pepper
• 1 t Olive Juice
• 1T Horseradish Sauce
• 10 Shakes Hot Sauce
• ½ t Worcestershire Sauce
• 1 Fresh Lemon
• Spicy Rim –
• 2T Garlic Powder
• 1t Salt
• 1T Paprika
• 1 t Black Pepper
• ¼ t Chili Powder
• Garnish –
• Thick Cut Bacon
• Celery
• Olive
• Rosemary

Directions –

In a large pitcher add:

• 1 Bottle of Plain Bloody Mary Mix
• ½ t Salt
• ½ t Black Pepper
• 1 t Olive Juice
• 1T Horseradish Sauce
• 10 Shakes Hot Sauce
• ½ t Worcestershire Sauce
• ½ the Juice of a Fresh Lemon

Stir all ingredients together. Cover and let sit overnight in the refrigerator.

In the meantime, prepare the spicy rim by mixing:

• 2T Garlic Powder
• 1t Salt
• 1T Paprika
• 1 t Black Pepper
• ¼ t Chili Powder

Store in an air-tight container until ready to use.

Cook the thick cut bacon. Lay on a flat surface and pat dry so that it will stand straight up when cool. Store in the refrigerator until ready to use.

The next day moisten the rim of a tall glass with a lemon wedge. Gently roll the edge of the tall glass in the spicy mixture until rim is completely coated. Carefully fill the glass with ice. Add 5 oz. of the Bloody Mountaineer Mix into the glass being careful not to disrupt the spicy rim. Top with 2 oz. of Everest Original Freeze and stir. Garnish with celery, bacon, an olive, and a sprig of rosemary.