A longtime staple of the hangover brunch, the bloody mary has become something of a blank canvas for bartenders — you find everything from bacon to shrimp to pickled vegetables accompanying the drink, which could be made with tequila instead of vodka or spiked with something strange, like an odd hot sauce or pineapple juice. The best versions tend to be the simplest, though, and the finest in the city can be found at J.G. Melon. The version at this longtime UES hangout is a bit bartender-dependent, but it usually consists of tomato juice, Worcestershire sauce, and a generous slug of vodka. It goes down easy, and it’s best paired with a cheeseburger.
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