That brunch go-to, the bloody mary, is a cocktail chameleon. Here are five local renditions and the ingredients that define them.
Weekends call for “bloody” measures.
Sprigs of rosemary are the branding touch in TRE
RIVALI’S cocktail (Kimpton Journeyman Hotel, 200 N. Broadway) IN HEAT ENGINE COMPANY NO. 3 infuses vodka with a mix of chilies to make its “Some Like It Hot” version. (217 W. National Ave.)
WHIP IT GOOD
At WICKED HOP, creamy mozzarella whips are a dairy staple. (345 N.
Broadway) BLUE CHEESE, PLEASE Piquant garnishes like blue cheese olives are key in the mary at the
THE PFISTER’S LOBBY LOUNGE
(424 E. Wisconsin Ave.) FULL-ON BURGER SOBELMAN’S could knock
over the glass with toppings like a slider or whole fried chicken.