Column | Jun 19, 2013 | 7:17 AM
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Story | Sep 17, 2013Pickles? Cocktail onions? Celery? Eh. While a great bloody mary certainly starts with a balanced, housemade mix, it's the over-the-top skewers that make the bloodys at certain bars and restaurants memorable. In their quests to assemble the most outlandish garnish, Chicago bartenders reach for oysters, hot dogs, even slices of pizza. And now that football season has made 11 a.m. drinking totally acceptable—not that I was judging you before—it's high time you cozied up to one of these extreme bloody marys. Bonus: You won't be hungry 'til halftime.
Story | Feb 8, 2013 | 9:38 AM