I agree with the commenter that gin would've been a better match. The smokiness of the bacon would like a more floral spirit than plain vodka.

Bacon?

Bacon.

I love bacon, and I love martinis, but ICK!

I'm achin' for the bacon but I ain't in with the gin.

Not bacon.

I like bacon. I like martinis. I've still never been brave enough to try the bacon martini at the Double Down.

Their Ass Juice, however, is delish.

Why not throw in some tomato juice and a lettuce leaf garnish?

Why does what Eamon said sound so dirty?

Bacontini!

Homer would love this.

Skittlebrau.

It absolutely needs a dash of tomato juice, a lettuce garnish...and a notched crouton on the glass beside the slice of pig. Voila, the BLTini. (Patent pending.)

I have to brag about my donut martini, invented on a bored afternoon when one of the servers brought a packet of leetle powdered donuts in for a snack and left one on the bar for me. The drink tastes like a coconut-covered donut, and has a pleasing hue and consistency. I think it's too sweet, but we sold several of them as after-dinner drinks and the after-close consensus was "good chick drink". Plus it looks cool.

Donut Martini

1 oz Malibu rum
1 oz vanilla vodka (I use Absolut, YMMV)
1 oz half-and-half
1/4 oz Bailey's Irish Cream

Shake over ice and strain into martini glass. Garnish rim with mini-donut, drip one drop of vanilla extract into center of drink.

To make a rasberry donut martini, substitute Chambord for Baileys, do not add vanilla extract.