Their bloodies sub asparagus for celery, and are also garnished with lemon, lime, pickled green beans, and some wonderful salt. Read more.
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. Read more.
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. Read more.
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. Read more.
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. Read more.
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. Read more.
Park Tavern has become well known for their house Bloody Mary, made with their own special mix and Russian Standard vodka. Read more.
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. Read more.
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). Read more.
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. Read more.
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. Read more.
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. Read more.
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. Read more.
