Next time you make a Bloody Mary, substitute mezcal for your traditional spirit and have fun with your garnishes by adding some crunchy Tajin-flavored chicharrones. I love a good Bloody Mary, and I’ve ...

January 1 is usually one of the busiest days of the year at the Hi-Lo Diner here. Patrons — some still in a state of revelry from the night before — pack the booths and order up from the menu of ...

It may seem counterintuitive to combat a dreaded hangover with more alcohol, but nothing slaps better than a salty, spicy bloody mary. The brunch-time staple of tomato juice, Worcestershire sauce, ...

The Bloody Mary’s origins can be traced back to the 1920s, and if history has proved anything, it isn’t going anywhere. The traditional version is relatively simple: tomato juice, vodka, ...

Lucy Simon is a New York-based wine, spirits, and food writer has been with Food & Wine since the spring of 2021. A Bloody Mary is the ideal savory cocktail, thanks to its balance of tomato acidity, ...