The Perfect Bloody Mary (in San Francisco)

First mixed in the 1920s, the Bloody Mary has grown into a savory cocktail icon. Ours is classic, slightly spicy, and perfectly shaken every time. We keep the base simple but powerful—just the right balance of tomato, citrus, spice, and vodka. The secret to our balance? A generous twist of freshly cracked black pepper.

We’ve experimented with variations over the years, and while we’ve retired our more outrageous builds (yes, we once topped them with entire meals on skewers), we still love to get creative. Keep an eye out—sometimes we bring back special editions or unique garnishes.

Recipe:

• 2 oz vodka

• 4 oz tomato juice

• 1/2 oz lemon juice

• 1 tsp horseradish

• 2 dashes Worcestershire sauce

• 2 dashes Tabasco

• Salt, pepper, celery salt

• Garnish: celery, olive, pickle, lemon wedge

• Crack of medium fine black pepper to taste

Shake all with ice and strain into a tall glass over fresh ice. Add a skewer of garnishes for visual flair and added flavor.