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Grizzly’s, The Hangover (Stratton Mountain, Vt):
Photo Credit: Grizzly's Stratton Mountain
Tomato Juice 13 oz
Horseradish 1 small jar
Worcestershire 12 oz
Tabasco 12 oz
Celery Salt 6 oz
Lemon Juice 8 oz
Brown Sugar 6 oz
Black Pepper 2 oz
Mix all ingredients together and stir.
St. Regis Deer Valley, 7452 Bloody Mary (Deer Valley, Utah)
(four 4 oz. glasses, one of which is pictured above)
Photo Credit: St. Regis Deer Valley
14 oz. can tomato juice
1/4 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cornichon juice
2 tsp. horseradish
1 tsp. Sriracha chili sauce
1/2 tsp. finely ground black pepper
1 tsp celery salt
Pinch of cayenne pepper
Rub a lime around the rim of each glass and dip in black Hawaiian salt. Combine all ingredients. Fill glass 3/4 full.
For the espuma: Combine celery juice, parsley, wasabi powder and some green apple. Blend and strain, and add as foam on top.
Stein Eriksen Lodge, Carnivore Bloody Mary (Park City, Utah):
Photo Credit: Stein Eriksen Lodge
1.5oz Absolute Elyx Vodka (or that of your preference)
.5oz Absolute Peppar
.25oz Limoncello
4.5oz Bloody Mary Mix
Garnish with celery stalk, Olive, pepperoncini and celery/Worcestershire salted rim.
Add bacon slice and “Perky Jerky”
Add ½ demitasse spoonful of beef stock.
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6th Alley Bar, Bacon Bloody Mary (Arapahoe Basin, Co)
Photo Credit: 6th Alley Bar
Their mixologist said the following but reserved the right to hold off the amounts. We start with a bloody mary base, and add Worcestershire, tobacco, and a secret spice blend (we’re keeping it a secret!). We have a spice blend for the rim of the glass, too. Then, we add the greenery – pickles, olive, peperoncinis, and a skewer of bacon (along with bacon-infused vodka, of course).
Steins Bloody Mary Lunch (Heavenly, Ca.)
Photo Credit: Umbrella Bar at Stein's , Heavenly
V8
Worcestershire
Pepperoncini Juice
Lemon Juice
Garlic Powder
Onion Powder
Celery Salt
Black Pepper
Tabasco
Old Bay Seasoning
Dill
Fresh Chopped Garlic
Horseradish
Whiteface Lodge, My Deer Bloody (Lake Placid, NY)
Photo Credit: Kanu Lounge, Whiteface Lodge
Ingredients:
- 2oz Teriyaki Venison Jerky infused Jack Daniels
- 4oz House made Bloody Mary mix (V8 tomato juice, Worchester sauce, Ketchup, Salt, Pepper, Celery, Salt)
- Truffle Salt
- Truffle Pop Corn
- Venison Stick
Directions:
- Use a lemon wedge to wet rim of pint glass
- Salt rim with truffle salt
- In a mixing tin add Local jerky bourbon infusion and Bloody Mary
- Roll into another tin and few times to mix cocktail
- Add ice to rimmed pint glass and pour Bloody Mary over ice
- Garnish with truffle salt, popcorn and venison jerky
Monarch Mountain’s Sidewinder Saloon, Rocky’s Recovery
Photo Credit: Sidewinder Saloon
2oz Absolute vodka
A splash of pickle juice
1/2 oz Worcestershire sauce
1 oz of beef stock, incorporated into fresh made bloody mix, consisting of 5oz tomato juice (we use Campbell's) mixed well with 1 tablespoon fresh course ground black pepper, 1 teaspoon celery salt.
