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Nobody really knows why the Bloody Mary exists. One bit of apocrypha traces the cocktail’s origins to Harry’s New York Bar in Paris, circa 1921, where it was one of several quaffs favored by Ernest Hemingway and his crowd. But deep down, it’s always felt like a sneak play by the tomato juice industry to get people to drink its products, because let’s face it, tomato juice on its own is kind of dumb. But throw in some vodka and Worcestershire sauce, dash it with salt and pepper, and plunk a celery stalk in the glass, and it’s suddenly a brunch staple. Still there are plenty of variations, whether by brands of juice, seasonings, garnishes, or even that rarest of bar alterations—price.
RED DERBY: On the off-hand chance you go off the beer list at this Columbia Heights spot’s weekend brunch, the Bloody Marys are especially potent. Not because they’re loaded with vodka. They’re not, and they come served in short plastic cups. It’s the price. With a food order, Bloody Marys go for just $2. Just try to drink fewer than five. Remember, tomato juice is very good for you. —Benjamin R. Freed
Red Derby is at 3718 14th Street NW.
RED ROCKS FIREBRICK PIZZERIA: Perhaps it’s not surprising that a place that goes through a lot of tomato sauce also knows how to make a fine bloody mary. The pizzeria makes its mix in-house, and it’s a winner: deep tomato flavor gets a zesty kick from plenty of black pepper, horseradish, and lime. It’s like a tangy, spicy salad in a glass. And, at $6 for a hefty-sized glass, it’s a lot of deliciousness for a small price. —Alicia Mazzara
Red Rocks Firebrick Pizzeria is at 1036 Park Road NW.
THE SOURCE: The Chesapeake and District Bloody Mary, served during The Source’s Dim Sum brunches on Saturdays, come with geographically appropriate garnishes. The Chesapeake features a hunk of Maryland crab, while the District, even more oddly, comes with a miniature half-smoke. They’re both really, really good. —Brett Gellman
The Source is located inside the Newseum at 575 Pennsylvania Avenue NW.
THE ARGONAUT: Rather than keep customers stuck to the menu, this H Street NE restaurant features a make-your-own Bloody Mary Bar. (Note: The bartender pours the vodka.) But patrons can load it up with as many celery stalks, parsley leaves, salt, pepper, Old Bay, hot sauce, and other garnishes as they please. Thus, for $5, it has the potential to be the best or worst bloody mary in the city. —Matt Cohen
The Argonaut is at 1433 H Street NE.
OYAMEL: Most Bloody Marys not strong enough for you? The variety served at José Andrés’ nouveau Mexican place in Penn Quarter are rimmed with sal de gusano and include a dose of mezcal for a drink that packs heat and smoke into your weekend wakeup routine. —John Fleury
Oyamel Cocina Mexicana is at 401 Seventh Street NW.
A CASE AGAINST D.C. BLOODY MARYS: I have taken to not ordering them in D.C. because restaurants here have a tendency to coat the rim with Old Bay like seasoning, which annoys me. My Bloody Mary should not remind me of dead fish. I suppose I could ask for it without the garnish, but it’s the principle of the matter. — Maria Town
Maria Town is a D.C. resident originally from Louisiana, where the Bloody Marys do not contain Old Bay.
MAKE ONE AT HOME: Why go out and drop your beer cash on overpriced tomato juice when you can make your own? Try this recipe, for instance. Place a few ice cubes in a highball glass and add the following:
- 2 ounces Absolut Vodka
- 1 tablespoon prepared horseradish
- 1 teaspoon sriracha
- 1 teaspoon Wizard’s Hot Stuff
- 1/2 teaspoon Worcester sauce
- 1/4 teaspoon celery seed
- Black pepper to taste
Fill the remainder of the glass with Lakewood Super Veggie juice, which can be hard to find. The Yes! Organic Market in Brookland carries it, otherwise, you’ll have to order online. But the choice of juice is very important. —Doug Stailey
