Frank Bruni, the chief restaurant critic for The New York Times, gave a favorable review in 2007 to a BLT cocktail made by chef Gordon Ramsay.

An Associated Press review in 2009 of the BLT cocktail made by mixologist Todd Thrasher of Alexandria, Virginia described it as "a drink full of mind-bending, taste bud-tingling turns".

[2] The Oregonian reported in July 2009 that in an establishment in Oregon called the Gilt Club, mixologists coated the rim of the glass the BLT cocktail is served in with salt combined with crushed bacon.

[6] A report by The Sarasota Herald-Tribune in April 2012 observed that a variety on the cocktail made by mixologist Paul Yeomans in Florida was concocted utilizing bacon salt and tomato water, infused with cucumber vodka.

[9] In a 2009 restaurant review by the Associated Press, they described the BLT cocktail made by mixologist Todd Thrasher of Alexandria, Virginia as, "a drink full of mind-bending, taste bud-tingling turns.