5 standout bloody marys in the Sierra.
Whether it’s to warm up on a cool day, help get over yesterday’s festivities, or accompany a tasty meal, the bloody mary is a drink of many facets and personalities, and Reno-Tahoe has hundreds of establishments that offer their own takes on them. Here we’ll highlight five must-try bloody marys found in our region.
Sunnyside Takes the Lake
With stunning lakeside views from the deck and a libation with a little kick, Sunnyside Restaurant & Lodge in Tahoe City serves up a house-made tomato mix combined with Ketel One vodka and a sprinkling of freshly cracked black pepper on top.
“We offer a full-bodied, hearty drink that doesn’t taste like any other,” explains Bryan Sampson, bar manager at Sunnyside. “The ambience of being here resembles a speakeasy or steakhouse with amazing vibes. If you have a slight hangover, you have [a bloody mary] and jump into Big Blue.”
Here, the drink is vigorously shaken to aerate the mix, and guests have the option to make theirs spicy with fresh jalapeño. Sampson also suggests a half-and-half spice mix to rim the glass — a combo of celery salt and Tajin Clásico chili lime seasoning.
Sass in a Glass
A hurricane glass filled with house-infused chipotle vodka and a secret-recipe mix that starts with a tomato sauce base make for a smoky, spice-forward, standout bloody mary at Sassafras Eclectic Food Joint in Carson City.
“Our bloody mary mix is thicker with the tomato sauce, and it definitely carries a kick,” explains Jayme Watts, who co-owns Sassafras with her husband, Anthony Fish. “My husband is the cook here, and he makes the mix and the garnishes in house.”
Topping the drink are pickled carrots, jalapeños, green beans, and zucchini, plus lemon, Tajin, and a whole lot of personality.
Midtown Reno Favorite
Looking for a meal atop that tomato-based cocktail? From 10 a.m. to 2 p.m. on Saturdays and Sundays, Chapel Tavern in Reno serves a loaded bloody mary complete with a grilled cheese sandwich (the cheese pull is deeply pleasing), a skewer of meats including bacon and smoked sausages, plus a veggie stick containing pickled okra, peppers, asparagus, and more.
“We don’t serve breakfast here, but customers come in and order this because when you finish it, you’re totally satisfied,” explains Lex Niemann, bartender at Chapel Tavern.
The cocktail itself takes on a slightly earthy note from house-infused horseradish vodka with black pepper.
“We want the flavor without the chunks, and we save the bites for the flair on top,” says owner Sean Stitt.
Variety at PJ’s
With three takes on the classic bloody mary, PJ & Co. in Reno has a little something for everyone, which is why it’s a longtime locals’ favorite. Its bitchin’ bloody mary, Bakon bloody mary, and garlic bloody mary all feature the same mix that PJ’s has used for more than 35 years.
“We are really proud of our bloody mary mix and use it to make different options to please every person’s palate,” notes Kelley Marty, manager of PJ & Co. “We also try to represent local whenever possible and give people options.”
The garlic bloody mary is shaken with Verdi Local Distillery’s Garlic Whiskey and served with a skewer of veggies, including a garlic-stuffed olive. PJ’s magic bacon adorns the Bakon bloody mary, along with a veggie mix in this Bakon vodka-based take. The bitchin’ bloody mary is a classic version — all three are smooth with individual flavor profiles that are very pleasing.
Bucket of Blood is a Must
An iconic spot on the main drag in Virginia City, Bucket of Blood Saloon boasts a full-bodied version of this classic cocktail that has garnered worldwide word of mouth.
Owner Marshall McBride says, “Our bloody mary is the biggest demand we get from customers. Anybody who’s known anyone who’s been here has always been told they should get one because they’re the best ever made.”
Using traditional spices, McBride says the signature taste comes from the portions of the ingredients and how the bartenders blend them together. They garnish with a lemon wedge and spicy green bean.
When all is said and done, no matter what its flavor profile, spice level, or fun adornment dressing its rim, the bloody mary will forever hold a place on menus … and in our hearts.
As McBride wisely points out, “It’s a good morning drink to get your day started or something to sip on that has become a true staple.”
With some of her favorite girlfriends by her side, Heidi Bethel enjoyed a bloody mary tour of sorts and appreciates the individual take and pure pride each of these places has with its versions.
Bloody Mary
(courtesy of Sean Stitt, owner, Chapel Tavern in Reno. Serves 1)
As Stitt points out, the horseradish vodka is important. Instead of dumping chunks of creamy or raw horseradish into the drink and creating an uneven cocktail that’s either too full of horseradish or that has too little, using an infused vodka creates an even flavor so every sip is exactly the same. Consistency is key with cocktails!
2 ounces horseradish-infused vodka (recipe below)
1 ounce Guinness Dry Irish Stout
¾ ounce fresh lemon juice
1½ rotations of freshly ground black pepper
4 dashes Worcestershire sauce
3 dashes ground celery salt
3 dashes Tabasco Hot Sauce (more or less depending on desired spice level)
Tomato juice
Add vodka, Guinness, lemon juice, pepper, Worcestershire sauce, celery salt, and Tabasco sauce to 16-ounce glass, then fill with ice. Top with tomato juice.
Dump everything into mixing tin, then back into glass. Do not shake. Garnish with all the food you have in your house!
For horseradish-infused vodka
12 liters vodka
1½ pounds raw horseradish root, cut into small, coin-sized pieces
1 ounce freshly ground pepper
1 tablespoon MSG
Let all ingredients sit in large container for a week. After that, frequently taste until desired flavor is achieved.
Over-the-Top Toppings
In addition to garnishes served by some of the area’s best bartenders, here are a few creative additions to try to infuse even more personality into your bloody mary:
- Grilled shrimp, seafood, and smoked salmon
- Cheese and meat cubes
- Caprese skewers (cheese, tomatoes, basil, balsamic glaze)
- Pickles, cucumbers, mushrooms, and baby corn
- Blue cheese-stuffed olives
- Fresh herb sprigs
- Fried chicken or chicken wings
- Bacon-wrapped dates
- Beef sticks or jerky
- Waffle sticks, pancakes, and hard-boiled eggs
- Rim the glass with ranch seasoning, Old Bay seasoning, or crushed potato chips
RESOURCES
Bucket of Blood Saloon Bucketofbloodsaloon.com
Chapel Tavern Chapeltavern.com
PJ & Co. Restaurant and Saloon Pjandco.net
Sassafras Eclectic Food Joint Sassafrascarsoncity.com
Sunnyside Restaurant & Lodge Sunnysidelodge.com
