Bold, smoky, and built from scratch. Makes enough for a full weekend of brunch. The chipotle adobo and pickled jalapeño juice are the secret weapons.

Canada’s national cocktail — Clamato, vodka, celery salt rim, and three garnishes. The drink that should have replaced the Bloody Mary fifty years ago.

The American hybrid. A Bloody Mary built on Clamato with the umami of a Caesar and the brunch energy of a Bloody Mary.

Mexico’s chilled shrimp cocktail meets the Bloody Mary in a tall glass — equal parts drink and ceviche.

Swap vodka for blanco tequila, lean into the citrus, and the Bloody Mary becomes its sharper, brighter cousin.

Made with gin, not vodka. Petiot’s 1934 King Cole Bar recipe before vodka became mainstream. Brighter, more botanical, genuinely better than the vodka version.

Mexican beer, lime, tomato, hot sauce, Tajín rim. The Bloody Mary’s beach-loving cousin. Lower in alcohol, higher in refreshment.

A Bloody Mary built on roasted tomatillos instead of tomatoes — brighter, tarter, more herbal. Spring in a glass.

A bourbon Bloody Mary — Kentucky vanilla and oak braided with tomato umami. Or call it a Bloody Molly with Irish whiskey. Both work.

Spiced rum, pineapple, lime, allspice. A Bloody Mary with one foot in tiki and one foot in your Sunday brunch.

Half tomato juice, half cold beef bouillon. A New Orleans brunch tradition — a Bloody Mary that drinks like Sunday morning in the French Quarter.

Blanco tequila and mezcal, a chile-lime rim, and a real wisp of smoke over the glass.

Sake, soy, and yuzu with a togarashi-sesame rim. Lighter, more savory, real umami depth.

Yellow heirloom tomato juice and a pinch of turmeric make for a brighter, sweeter Mary.

Gochujang and soy give this Mary real fermented depth, with kimchi on the pick.

Aquavit stands in for vodka, and a rolled herring fillet stands in for the celery stalk.

Mushroom broth does the savory work a classic Bloody Bull asks of beef broth.

Peated Islay scotch and a fresh oyster lean all the way into brine and smoke.

A thin float of olive oil changes the aroma of every sip before it reaches your mouth.

A thick Old Bay crust and a steamed crab claw make this a crab-boil drink, not a brunch one.

A quick absinthe rinse leaves anise and herbal bitterness behind, with fennel on top.