A fermented liquid condiment made from anchovies, tamarind, malt vinegar, molasses, and spices. It adds savory umami depth to the Bloody Mary and other savory cocktails.

The Bloody Mary's agave-powered sibling, swapping vodka for tequila and layering tomato juice with Worcestershire, Tabasco, and lime for a savory, peppery brunch mainstay.

Bloody Maria

The savory brunch standard — vodka stretched with tomato juice, citrus, Worcestershire, and hot sauce — that drinks like a full-bodied, spice-laced sipping soup with a celery crunch.

Bloody Mary

A Mexican brunch essential that dresses cold beer with lime, tomato, Worcestershire, and hot sauce over a salted rim, landing savory, tangy, and crack-of-dawn refreshing.

Michelada

The legendary Victorian hangover cure -- brandy with Worcestershire, Tabasco, and a whole egg yolk to be consumed in one gulp.

Prairie Oyster

The original gin-based Bloody Mary, created by Fernand Petiot at the St. Regis Hotel in New York where the name 'Bloody Mary' was considered too vulgar for high society. Botanical gin adds an herbaceous complexity that vodka cannot match.