Who says you can't put boiled shrimp and aged balsamic vinegar in a Bloody Mary? All over the country, the tried and true Sunday brunch companion and noted hangover cure is being redefined at the hands of avant-garde chefs, the Wall Street Journal reports. Traditionally a mix of tomato juice, vodka, and a bevy of oft-stocked kitchen items like Tobasco and horseradish, new iterations of the drink boast more sophisticated accoutrements like beef jus and organic baby tulips.
Though innovation has been widespread, specific tweaks in recipes have varied as cooks strive to accommodate regional tastes. In the Southwest, chipotle chilies and cilantro have made appearances; in the Deep South, pickled "spicy beans" and okra. Favorites are even showing up on supermarket shelves. But not everyone is sold on the Mary's rebirth. "The old-school way, our way, is always most effective" the general manager of Igor's in New Orleans tells the Journal. "When it comes to hangovers, it does the job best."