LONG A TAILGATING STAPLE and hangover quick-fix, the bloody mary has seen its fair share of iterations and Instagram fame. The original was concocted at Harry’s New York Bar in Paris and made its way stateside after Prohibition. In the decades since, it’s become an outlet for creativity, from different liquors in place of the traditional vodka to over-the-top garnishes (think crab legs, burger sliders, and anything that can possibly be pickled). Local produce-focused Posana in Asheville, North Carolina, takes things back to basics, but the restaurant’s bloodys aren’t lacking. Typical tomato juice gets a kick from sriracha and horseradish in their housemade mix, and mezcal adds smoky depth to a version dubbed the bloody maria. For those looking for a drink on the lighter side, skip the vodka and opt for a michelada: bloody mary mix plus your favorite lager or pilsner. Rim the glass with a spicy salt mixture for an extra pick-me-up.
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