The Novice Foodie: Bacon, Shakin' and Bikin'

For the tomato water, I technically needed eight large tomatoes. However, I'll be damned if I'm going to buy crappy store tomatoes after the mammoth haul I grew in my own garden this summer. I only had six large tomatoes that were really ripe and juicy, so that had to do. Nor did Dierberg's have lemongrass that the recipe called for, so I had to use the kind that comes in a tube and costs an arm and a leg.

The tomatoes are pureed with onions, jalapeños, lemongrass and salt to taste. The recipe also says that cheesecloth is not fine enough to strain this concoction, but I wanted to use something I could easily dispose of, so I used it anyway, which is why my tomato "water" was much more juice-like, what with its pulp and all. No matter.

The next morning, after tuning up my bike, I packed up the now-frozen ice cubes and the chilled tomato juice and headed to Tour de Moose headquarters, Lemmons on Gravois, where the symphony of ingredients could be combined as the octane fuel we'd need to cycle our way to the finest watering holes in the city. Andrew served as bartender, taking up the shaker like an old pro.

I must admit, our first cocktail collaboration was a success. If you're a fan of bloody marys, you will like the BLT. The bacon flavor of the vodka was subtle, and the peppercorns gave our cocktail a bite. The tomato water was full of the flavor of homegrown tomatoes, and the jalapeños provided heat that did not overpower. The lettuce ice cubes were remarkable to me, if only because they served the same purpose as lettuce does in a regular BLT -- just a touch of cool verdancy to contrast with the tomatoes and pork.

My only quibble was the strength of the onion. Trust me, one does not want to be burping up essence of onion while pedaling up a hill on Morganford, lungs threatening to cough up an ashtray. Next time, I'll cut back the onions, probably by half, and I will make the "bacon dust" to rim the glass to make the drink even more bacony. And I'll take some for the road.

Both Andrew and I completed the entire Tour de Moose, thanks to our breakfast of champions and the numerous beers we consumed along the route (and latent superior athleticism). We're already scheming our next cocktail for Tour de Moose 2010.

Who's up for an Egg McMuffin shot?

Kelli Best-Oliver is on a quest to become a full-fledged foodie. She chronicles her adventures for Gut Check every Tuesday. She writes about any damn thing she pleases at South City Confidential.