Their bloodies sub asparagus for celery, and are also garnished with lemon, lime, pickled green beans, and some wonderful salt. En savoir plus .
For the meat-inclined, the Bloody Mary at Bender's has you covered. In addition to the wonderful pickled green beans and various dressings, the bartenders plop a stick of beef jerky in the drink. En savoir plus .
District serves an all-you-can-eat Sunday brunch buffet for $22. For an additional ten bucks, you can get a District Bloody Mary, that comes with a spiced rim (hush up, you) and house-pickled veggies. En savoir plus .
It's a make-your-own Bloody Mary situation at Elixir, with a selection of hot sauces, pickled garnishes, dry seasonings (Old Bay and celery salt, anyone?), and house-made mix. En savoir plus .
The Castro hangout features a Bloody with bacon-infused vodka, and a bacon garnish, which goes quite nicely with a tray of their Killer Nachos, should you be that hungover any given Sunday. En savoir plus .
A classy, delicious, and unique twist on the form comes in the Maven Bloody, served only at brunch, which includes basil, balsamic vinegar, Tabasco, horseradish, and house-made pickles. En savoir plus .
Park Tavern has become well known for their house Bloody Mary, made with their own special mix and Russian Standard vodka. En savoir plus .
The Ramp used to a be a bait shop, but now they lure you in with their spicy Bloody Mary. Yep, sometimes you just want to get plastered on a patio, and that's when the Ramp is there for you. En savoir plus .
Part of the draw for many is the BLT Bloody Mary. That's what it sounds like: a garnish skewer of bacon, lettuce, and cherry tomato (with a smear of cream cheese on it). En savoir plus .
The Tipsy Pig offers multiple varieties of Bloody Mary: The Mary Pig, which they describe as a classic-style Mary, and a Spicy Mary, which includes Crater Lake Pepper Vodka. En savoir plus .
This well touristed Embarcadero seafood spot does a brawny (and prawn-y) version of a Bloody Mary with Ketel One, a house-made spice mix, bacon, and a large Gulf prawn as garnish. En savoir plus .
While it's changed quite a bit in the last six or so years — no longer is a bad look at a bartender enough to get you tossed out — the wonderful Bloody Marys have remained the same. En savoir plus .
Judy Rodgers, who passed away in 2013, knew how to fix a Bloody Mary, and her Market Street restaurant carries on that legacy. The not-so-secret ingredient: balsamic vinegar. En savoir plus .
