The queen of all of the brunch drinks is the Bloody Mary. This popular cocktail is the answer to the morning craving for sweet, sour, and spice all in one glass, complete with enough liquor to get a weekend day started on the right foot. Denver's hot brunch spots feature attractive versions of this drink that range from classics executed with great skill to variations that include tomatillo mix or sangrita as a base, Dimi liquor, tequila, or gin as a spirit, and a range of toppings that can get even the clearest of minds dizzy.
The map below includes ten of Denver's best and most unique Bloody Marys, listed in no particular order. Don't hesitate to share your favorites in the comment section.
Steuben’s offers two versions of the Bloody Mary, a classic one and one prepared with bacon-infused vodka. A full-bodied yet smaller-than-average drink, the Steuben's Bloody does not try to distract with fancy garnishes or other tricks. It is simply a classic executed skillfully.
Fuel offers a classic Bloody Mary, called the Bloody Buddy, which can be made not only with vodka, but also with gin and tequila. There is, however, another Bloody on the menu that guests must try: the Green Bloody Mary. Sure it looks funny to drink a green Bloody, but the house-made tomatillo mix is killer and worth the leap of faith. The drink arrives garnished with candied Tender Belly bacon.
The drink of choice for guests at this popular brunch spot, the Lola Bloody arrives decorated with a variety of fresh and appealing garnishes. Guests can opt for vodka or tequila as the base spirit.
A classic preparation that airs more on the sweet side than the spicy one, the house Bloody Mary at Lucile's arrives decked in a southern-style garnish that includes celery, olives, okra, and a skewered shrimp in a glass whose rim is doused in Cajun spice.
Zengo's Maria Verde is a specialty cocktail made with Exotico Reposado. The drink has a unique flavor with a tomatillo base and the addition of wasabi and green tabasco - a marriage of Latin Asian flavors that represents Zengo's cuisine.
There is a mean Bloody Mary bar at this downtown restaurant that includes options base options for herbivores, pescatarians, and carnivore - veal stock, for example. The bar has any topping your heart desires from bacon to beef jerky, shrimp to cheese, and anything in between.
This old school spot attracts the brunch-goers and Bloody Mary lovers who get to pick from a unique menu that includes a classic, the pepper-infused, the Cajun Mary, and the citrus Mary.
Comida's Bloody Maria is made with Monte Alban silver tequila instead of vodka and sangrita -- a blend of pomegranate and other fruit juice, fresh tomato, and lime, instead of bloody mix. This Mexican-inspired Bloody drink is served in a mason jar, garnished with a cucumber spear and a slice lime of lime cut lengthwise.
A perfectly thick and acid-forward drink, the Aion Bloody boasts with celery seed flavor and arrives dressed with celery, a chunk of house-made bacon, pimento stuffed olives. The rim of the glass is dusted with old bay, salt, and celery seed.
This Bloody Mary is not made with vodka or a another hard liquor, but rather with Dimi, a delicate herby and flowery liquor. The mix is created using the same tomatoes that go on the pizza. The rim is garnished with a homemade prosciutto salt and the drink topped with Fior di Latte Mozzarella, chili oil and flake, and basil.
Steuben’s offers two versions of the Bloody Mary, a classic one and one prepared with bacon-infused vodka. A full-bodied yet smaller-than-average drink, the Steuben's Bloody does not try to distract with fancy garnishes or other tricks. It is simply a classic executed skillfully.
Fuel offers a classic Bloody Mary, called the Bloody Buddy, which can be made not only with vodka, but also with gin and tequila. There is, however, another Bloody on the menu that guests must try: the Green Bloody Mary. Sure it looks funny to drink a green Bloody, but the house-made tomatillo mix is killer and worth the leap of faith. The drink arrives garnished with candied Tender Belly bacon.
The drink of choice for guests at this popular brunch spot, the Lola Bloody arrives decorated with a variety of fresh and appealing garnishes. Guests can opt for vodka or tequila as the base spirit.
A classic preparation that airs more on the sweet side than the spicy one, the house Bloody Mary at Lucile's arrives decked in a southern-style garnish that includes celery, olives, okra, and a skewered shrimp in a glass whose rim is doused in Cajun spice.
Zengo's Maria Verde is a specialty cocktail made with Exotico Reposado. The drink has a unique flavor with a tomatillo base and the addition of wasabi and green tabasco - a marriage of Latin Asian flavors that represents Zengo's cuisine.
There is a mean Bloody Mary bar at this downtown restaurant that includes options base options for herbivores, pescatarians, and carnivore - veal stock, for example. The bar has any topping your heart desires from bacon to beef jerky, shrimp to cheese, and anything in between.
This old school spot attracts the brunch-goers and Bloody Mary lovers who get to pick from a unique menu that includes a classic, the pepper-infused, the Cajun Mary, and the citrus Mary.
Comida's Bloody Maria is made with Monte Alban silver tequila instead of vodka and sangrita -- a blend of pomegranate and other fruit juice, fresh tomato, and lime, instead of bloody mix. This Mexican-inspired Bloody drink is served in a mason jar, garnished with a cucumber spear and a slice lime of lime cut lengthwise.
A perfectly thick and acid-forward drink, the Aion Bloody boasts with celery seed flavor and arrives dressed with celery, a chunk of house-made bacon, pimento stuffed olives. The rim of the glass is dusted with old bay, salt, and celery seed.
This Bloody Mary is not made with vodka or a another hard liquor, but rather with Dimi, a delicate herby and flowery liquor. The mix is created using the same tomatoes that go on the pizza. The rim is garnished with a homemade prosciutto salt and the drink topped with Fior di Latte Mozzarella, chili oil and flake, and basil.
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