• 2 slices duBreton Bacon
  
• 2-3 olives (depending on size), pitted
• 2 Tbsp. preferred Caesar rimmer
• 1 lime wedge
• 1/4 oz. lemon juice
• 2 dashes Worcestershire sauce
• 2 dashes Tabasco sauce
• 1/2 cup (125mL) Clamato

1. Preheat oven to 375°F (190°C). Place bacon on parchment paper covered rack over small baking sheet. Bake for about 8 minutes, or until fat is starting to render out of bacon strip. Remove from oven. Carefully wrap one slice of bacon around 2-3 olives and skewer with toothpick to hold bacon in place (bacon will be hot). Return bacon-wrapped olives and bacon slice to oven. Continue to bake until bacon is just crisp, about 8-10 more minutes. Let cool.
2. Crumble bacon slice into small pieces; let cool, then mix with Caesar rimmer in a shallow dish.
3. Rub top rim of a 12 oz. Colin’s glass and dip into bacon Ceasar rimmer to coat. Fill glass to about 3/4 full with ice. Add lemon juice, two dashes each Worcestershire sauce and Tabasco sauce. Top with Clamato, stir gently o combine ingredients and serve with bacon-wrapped olives.

To make a simple homemade Caesar rimmer, combine 1 Tbsp. each Kosher or coarse sea salt, celery salt and freshly cracked pepper with 1/2 tsp. cayenne pepper. You can also add garlic powder and onion powder for extra flavour.

For the bacon enthusiast, garnish with a full strip of crispy bacon.

Recipe courtesy of Chef Vittorio Colacitti for duBreton Certified Humane^® and organic pork.