The restorative properties of the Bloody Mary have been widely touted by overindulgers, especially in the morning, where the heartiness of the tomato juice and snappy celery put something back into the stomach. Naturally, the cocktail has grown into an artistic and revered brunch pairing since its purported creation during the 1920s by Pete Petiot at Harry’s Bar in Paris.
A riff on the classic cocktail introduces a number of unconventional garnishes and accessories to join the band, providing an explosion of sights, sounds, flavors and textures. For instance, what would a Bloody Mary be without a celery stick? When it comes to balance, the crunchy and fibrous stalk is as necessary as the fragrant mint that adorns a julep. The celery garnish probably came about during the 1950s, when an unknown customer used a stalk of celery to stir the drink, and, unwittingly, history was made.
But, a proper Bloody Mary begins with the mix. True connoisseurs make their own, using recipes that are sometimes as closely guarded as the family silver. DIY Bloody Mary bars and carts are nudging patrons to fuel their inner creativity by first pouring their delicious house-made blank canvas into the glass, then letting them design their Mary (or Maria, Bull or Caesar) to their liking. Create your own masterpiece at these spots:
Fleur by Hubert Keller
The Bloody Mary cart at Fleur provides guests with the choice of five vodkas (Grey Goose, Tito’s, Ketel One, Absolut Peppar and house-made bacon-infused) mixed with three levels of heat obtained from 20 hot sauces. To customize, add fresh and hearty ingredients to the mix such as cucumber, pickles, asparagus spears, cherry tomatoes, lemon, lime, olives, prawns, bacon, celery, carrots, pickled jalapeños or peppers, and carrots. $19, 11 a.m.-
4 p.m. Sundays, in Mandalay Bay, 702-632-9400, MandalayBay.com.
Morels French Steakhouse & Bistro
Order this one from the “Bloody” cart. After all, it is the weekend, and Morels offers the cart from 8 a.m. to 4 p.m. on Saturdays and Sundays. Choose from either Tito’s vodka or a tequila for Bloody Marias, then the cocktail is crafted tableside with a house-recipe mix—even the tomato juice is made fresh. Add-ons include shaved horseradish, fresh cut herbs and pickled garnishes. $17, in the Palazzo, 702-607-6333, MorelsLV.com.
Your personalized cocktail creation begins with a few choices of mixes at the expansive help-yourself Bloody Mary bar. Andiron offers original, spicy, Caesar (with the addition of briny clam juice) and zesty roasted tomatillo. Choose from vodka or tequila, 12 varieties of salt including pink to bacon, and 21 hot sauces. Garnish with banana peppers, olives, Marcona almond-stuffed olives, blue cheese-stuffed olives, lemon, lime, pickled jalapeños, onions, Slim Jims, beef jerky, crispy bacon, carrots, cornichons and shrimp cocktail. $24, 10 a.m.-2 p.m. Sundays, Downtown Summerlin, 702-685-8002, AndironSteak.com.
Wolfgang Puck Bar & Grill
Sunday brunch, live music and Bloody Marys come together at Wolfgang’s neighborhood Summerlin spot. Customize your Mary or Maria with garnishes that range from fresh and crunchy to mouthwatering and savory. Crispy, house-cured, maple syrup-glazed bacon is one of the featured add-ons, as well as green beans, prosciutto-wrapped asparagus, pimento-stuffed olives, blue cheese-stuffed olives and steak seasoning. $9, 10:30 a.m.-3 p.m. Sundays, Downtown Summerlin, 702-202-6300, DowntownSummerlin.com.
The keyword here is “bottomless” at STK’s make-your-own Bloody Mary bar during Sunday Brunch Club. DIY with Belvedere Vodka and a plentiful assortment of garnishes, including house-pickled carrots and green beans, lime, lemon, tomatoes, cheese, hot sauce, peppers, black-peppered bacon and, of course, celery. Choose from original or green mix made from an original-recipe tomatillo-based mix. $24, 11 a.m.-4 p.m. Sundays, the Cosmopolitan, 702-698-7990, CosmopolitanLasVegas.com.