Long Island’s Best Bloody Marys

What would brunch be without a Bloody Mary? They come in many variations, but usually have the fundamentals of vodka, tomato juice, combinations of spices and hot sauces like Worcestershire and Tabasco. Some believe they are a sure-fire cure for hangovers. Lately, it seems the “everything is better with bacon” refrain has seeped into the minds of mixologists and café owners, as you’ll see with this group of popular Long Island Bloody Marys. And who can blame them? Prepare to try these out.

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The Bruce’s (BLT) Bloody
Bruce’s Cafe & Cheese Emporium, Greenport

The Bruce's BLT Bloody. image: yelp/diana p.

The Bruce’s BLT Bloody. image: yelp/diana p.

This popular cafe and brunch magnet has a secret weapon in its BLT Bloody Mary, which comes in a mason jar and uses sake instead of vodka. It’s garnished with a fresh shoot of romaine lettuce and a crispy slice of sweet glazed bacon. Go.

The Board
Nick & Toni’s, East Hampton

Bloody Mary

The Board at Nick & Toni’s in East Hampton.

Nick & Toni’s in East Hampton serves “The Board,” a DIY Bloody Mary for up to four people that comes with garnishes from the restaurant’s own garden and house-infused liquor. Go.

House Bloody Mary
Tullulah’s, Bay Shore

Tullulah’s usually makes a 7 ½-quart batch a week of its house blend, but it may have to increase that amount after recently adding a Saturday brunch. General manager Sean Nolan said the restaurant’s Bloody Mary recipe is long, with a base of Tito’s vodka, a heavy dose of freshly ground horseradish, a mix of spices, sriracha, Tabasco and a stout like Guinness to balance the flavors. Diners have the option of changing the drink base to bourbon of mezcal, and they can add some of the restaurant’s own smoke braised and cured pork belly. Go.

Bacon Bloody Mary
Swallow, Huntington

The basic elements in Swallow’s Bacon Bloody Mary, said general manager Dave Malinowski, are Bootlegger vodka, tomato juice, sriracha, lemon juice, brown sugar, salt, horseradish, smoked paprika, black pepper and, “sometimes in summer, we’ll put in Old Bay.” But “everybody goes nuts for the brown sugar candy bacon as the garnish.” The bacon is candied for about two hours. “It’s like having a breakfast cocktail,” Malinowski said. “It’s almost a meal in itself.” Go.

carl corry

Carl Corry is an associate editor at Long Island Pulse. Have a story idea or just want to say hello? Email carl@lipulse.com or reach out on Twitter @carlcorry