There’s something in the harmony of horse radish, Worchestire sauce, celery salt and tomato juice that makes Bloody Marys the perfect hangover cure after a long night on the town.
Of course, not all Bloodys are created equal, and too many bars these days rely on bulk mixes and cheap vodka to get the job done. Thankfully, these ten US pubs, bars and restaurants are whipping up extra satisfying takes on the classic cocktail.
Spoiler alert: bacon garnishes are involved.
Where do you go for the perfect Bloody Mary? Tell us in the comments below.
WASHINGTON: Bellevue's swanky Naga Lounge has built its reputation on modern interpretations of classic,18th-century cocktails and hand-carved ice-cubes. To add a smoky, campfire-like effect to its classic Bloody, the bar adds a dash of aged scotch. For more information visit chantanee.com/bar.
SANTA BARBARA: In addition to fresh lobster and baked clams, seaside institution, Brophy Brothers, offers a particularly satisfying Bloody Mary made from freshly ground horseradish and sweet vine-ripened tomatoes. For more information visit brophybros.com.
LOS ANGELES: Downtown eatery, Cole's, earned a cult following devoted to its decadent French Dip sandwiches and unusual take on the Bloody Mary—better known as the"Bloody Bull." With smoky beef broth (collected during the French Dip cooking process) mixed directly into the tomato juice, the Bull will definitely cure what ails you. For more information visit colesfrenchdip.com.
NEW ORLEANS: If you're nursing a particularly bad Mardi Gras hangover, make way for Commanders, the turquoise-painted mecca of Bloody Mary bliss. Served with pickled okra, pearl onions, olives, and dilly (or pickled) beans, the Commanders' Bloody—which gets its spicy kick from Cajun red pepper and Louisiana hot sauce—seems to feature an entire harvest in each sip. For more information visit commanderspalace.com.
AUSTIN: We can summarize the Bloody Mary at Austin eatery, Gourmande, in a single word: bacon. Featuring a single strip of fried bacon as well as traditional elements like celery, olives, and lemon, the Gourmande bloody is an unusual hearty affair. For more information visit lovethysandwich.com.
NEW YORK: The moody King Cole bar at the St. Regis Hotel claims to have "invented" the Bloody Mary—then known as the "Red Snapper"—back in 1934. Pay a visit to their hallowed halls for the perfect no-frills take on a Bloody, complete with vodka, tomato juice, lemon juice, salt, pepper, cayenne and Worcestershire sauce. For more information visit kingcolebar.com.
TORONTO: Canadians know a thing or two about—sorry, aboot—great Bloody Marys. The Miller Tavern puts a unique spin on the cocktail by incorporating fresh clam broth as well as vinegary dill pickle brine. For more information visit themiller.ca.
CHICAGO: Nacional 27 is home to experimental mixologist Adam Seger, whose oddball cocktails include a rum-spiked "adult Gatorade" as well as a particularly memorable Bloody Mary made from fresh herbs grown on-site as well as a yellow and red heirloom tomato mash. For more information visit n27chicago.com.
SAN FRANCISCO: If a mouth-full of vegetables sounds less than appealing, you'll find classic Bloody Mary fare at Perry's, a landmark SF saloon that serves up a basic—but no less scrumptious—take on the drink using tomato juice, vodka, hot sauce, salt, pepper and Worcestire sauce. For more information visit www.perryssf.com.
NEW YORK: For a more unorthodox Bloody Mary experience, head to Brother Jimmy's, a rowdy southwestern-style BBQ shack that serves the classic cocktail with a south-of-the-border kick, complete with pickled string beans and cajun seasonings around the rim. For more information visit brotherjimmys.com.