NYC's 14 Best Bloody Marys

NYC's 14 Best Bloody Marys

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A definitive guide.

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    A top-notch variation of a classic Bloody with its mixture of V8, Worcestershire, horseradish, Sriracha, Tobasco, ground pepper, and a rim that’s coated with Old Bay. Bonus: each Bloody is made individually in a shaker, so you know it’s fresh.
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    This spiced-up (yet relatively simple) Bloody is a double shot with a special blend of Creole sauce, that’s then topped with shrimp and crab meat.
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    You can’t really go wrong here, but focus your first sips on the Green Lake. It’s made with classic Mary mix, spiced with wasabi, and garnished with a beef jerky swizzler. And as a bonus, Prune also serves its Bloodys with a beer chaser.
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    A huge, DIY Bloody Mary station that’s rocking more than 35 ingredients and garnishes, including all kinds of Mary uppers like pickle juice, olive brine, hot sauce galore, three (three!) types of peppercorns, horseradish, and a ton of other stuff.
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    They give you a card that has boxes with all the ingredients and garnishes you can score, like kaffir lime chili salt, Franks, Worcestershire, pickled okra, cornichons, & “premium flair” like jumbo shrimp, prosciutto, oysters, & bacon.
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    Pair one of the best classic burgers in New York with one of the best Bloodys! Fine, it’s made with beef broth making it actually a Bloody Bull, but it’s still perfect with that burger!
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    Jane's Bloody Mary wins points for being the spiciest in town, which is achieved by mixing it up with house-made vinegar that’s been infused with habaneros to give it that extra kick.
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    You're served a glass with vodka in it, along with a carafe of DBGB house Bloody Mary mix. The garnishes are also served on the side, and you’ll enjoy adding thick-cut bacon chunks, tall stalks of celery, pork rinds, and big green olives to your drink.
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    Five types of Bloody Marys, including the Hampton Shore with Meyer lemon vodka, clam juice, & a shucked oyster, or the Royal with gin, onion, & a cucumber spear. The move, though, is the Creole Bloody made with mustard seed and garnished with a pickle.
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    MexiBBQ’s breakfast booze is made with Sacramento tomato juice, Tabasco, horseradish, celery salt, Worcestershire, and lots of cracked pepper, all strained to give it a less viscous texture. The rim is a secret blend of the chef's secret spices.
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    The Growler offers an unlimited, do-it-yourself Bloody Mary bar. You'll receive a glass with vodka, and then get to choose between classic, Cajun, or chipotle habanero house mixes to combine.
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    Created by one of its longtime servers (Marissa Kay Stephens), Marissa’s Bloody Mary (now don't be scared, but... ) uses her “vegan steak sauce” as the base of a drink that also includes raisin purée, orange peels, and apple cider vinegar.
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