7 of St. Louis' best bloody marys to drink this weekend
Editor's Note: Shortly after publication of the May 2019 issue, Hiro Asian Kitchen closed.
You won’t have a problem finding top-notch bloody marys around this town – practically every bar and restaurant has their own version. Here are just a few favorites.
Soulard Farmers Market is home to two local bloody mary favorites. Julia’s Market Café serves up a slightly sweet bloody complete with a pickled green bean and pickled asparagus spear, while Norton’s Cajun Corner delivers the Rajun Cajun, rimmed with a signature Cajun spice.
Using whiskey in a bloody mary is an often-overlooked modification, but it’s business as usual at The Scottish Arms Public House. Its Smokin’ Mary is made with Benromach single malt scotch and a house-made, peat-smoked bloody mary mix for a big bold wallop of flavor.
Hiro Asian Kitchen’s kimchi bloody mary plays with a variety of Asian flavors. It’s based on a house-infused dill pickle vodka and includes togarashi, kecap manis (sweet soy sauce), white pepper and fish sauce.
Read More // How to make brilliant bloody marys
If you want the freedom to create your own drink, plenty of places feature DIY bloody mary bars as well:
SqWires Restaurant & Annex offers a veritable snack bar of garnishes and accouterments to go with its house bloody mary mix including garlic, jerky, cheese, bacon and olives – even chips and candy at times.
Boundary at The Cheshire boasts a choice of house-infused vodkas, house-made mixes that include beef broth and Caesar options and a garnish selection with six different cheeses, 20 pickled vegetables and three varieties of bacon, among other adds.
At Vin de Set, guests can choose from rotating house-infused vodkas and pair them with several different mixes and garnishes that include many house-pickled veggies grown onsite.
Herbie’s in Clayton offers a bloody bar with a choice of Sobieski or a house-infused pepper vodka. A house-made mix is the backbone of an extensive selection of hot sauces and other condiments.
Matt Sorrell is a staff writer at Sauce Magazine.
