Best Bloody Mary - 2010
Everyone makes bloody marys differently, and that's what makes them the ultimate brunch drink. Any Southern belle would be remiss not to sip hers with a skewer of pickled okra. The bon temps in Louisiana are most commonly supplemented by house-pickled green beans. Here in Florida, we're bastard children: We want our marys strong and extra bloody (read: spicy), and the more ingredients, well, the better. Enter Lauderdale Grill's weekend bloody mary bar. The restaurant offers an entire buffet table's worth of fixins and lets you concoct your own. Just ask one of Lauderdale Grill's waitrons for a glass and a double shot of vodka (only $4 each), and saunter up to the table to assemble. Choose from about five kinds of tomato juice, then spice your drink up with any of the following: cherry tomatoes, celery, scallions, spicy peppers, horseradish, A-1 Sauce, Worcestershire, Tabasco, okra, green beans, cilantro, pickles, onions, garlic, lemon, and lime. The combinations are as endless as the weekend is long. And if you want to go the simple route, there's always the most popular recipe: Owner Jamie Baker's own zesty secret blend made in-house from fresh vegetables.