COCK­TAILS

That brunch go-to, the bloody mary, is a cock­tail chameleon. Here are five lo­cal ren­di­tions and the in­gre­di­ents that de­fine them.

Milwaukee Magazine - - Content -

Week­ends call for “bloody” mea­sures.

ARO­MATIC HERB

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.

(so­bel­mans puband­grill.com)

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