Bloody Maria con Puerco Bar

Directions

1. In a large cocktail shaker or blender, combine all ingredients and blend well. Pour into a small pitcher.

2. Cut a notch in a lime wedge, then run it around the rim of each glass to moisten. On a flat plate sprinkle a mixture of half salt and half chili powder. Dip the rim of the glass in the seasoning and twist until all sides are edged with the spices.

3. Fill each glass (ice optional) and add garnishes.

4. Cut ham and cheese into slices slightly larger than the buns. Mix mayonnaise with hot sauce and spread on each bun before placing ham and cheese inside. Brush melted butter on top of each bun and sprinkle with seasoning. Sliders can be skewered and used as a garnish for the bloody Maria and/or placed on a platter for serving.

5. Preheat oven to 425ºF. Line a sheet pan with oversized parchment paper (for easy clean-up). Twist raw bacon into a tight spiral and lay each strip onto the pan. Alternatively, you can fold the bacon like an accordion, making a fold about every inch. Push the pointed end of the skewer through the middle and place in the pan. Cook for 8-12 minutes, or until brown and crispy. Remove from oven and put directly in glasses or on the side.