Find the recipe for sizzle hotdogs and slater spuds here.
This recipe was first published in Taste magazine.
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Ingredients
Method
1.Preheat oven to 160°C. Lay bacon rashers in a single layer on a lined tray and drizzle with maple syrup. Bake for 10-15 minutes until golden and crispy. Set aside to cool.
2.In a blender or food processor, purée celery, tomato juice, heirloom tomato, horseradish, vinegar and lemon juice until well combined.
3.Mix in pepper, celery salt, Worcestershire sauce and Tabasco. Pulse once and season to taste. Pour into a large jug and stir in the vodka.
4.To serve, run a lemon wedge around one side of six large glasses and dip in black salt. Place ice and one or two lemon wedges into each glass and top up with cocktail.
5.Garnish each glass with a celery stalk, parsley sprig and a bacon rasher. Serve with slater spuds and a sizzle hotdog (we balanced ours on the glass rim with the help of a fork). Recipe below.