A Bloody Good Guide to the Milwaukee Bloody Mary

That brunch go-to, the bloody mary, is a cocktail chameleon. Here are five local renditions and the ingredients that define them.

Wisconsin may not be the birthplace of the bloody, but our fair state is believed to be the source of that “wonderful tradition,” the beer chaser, per Brian Bartels, who should know. The Wisco native and cocktail expert’s The Bloody Mary (Ten Speed Press) features plenty of lore and recipes, including Sobelman’s. Sadly, no definitive research backs up the theory that extreme meat toppings are also of Sconnie origination. 

Aromatic Herb

Sprigs of rosemary are the branding touch in Tre Rivali‘s cocktail
Kimpton Journeyman Hotel, 200 N. Broadway

Blue Cheese, Please

Piquant garnishes like blue cheese olives are key in the mary at The Pfister’s Lobby Lounge
424 E. Wisconsin Ave.

A Full-On Burger

Sobelman’s could knock over the glass with toppings like a slider or whole fried chicken.
1900 W. St. Paul Ave.; 1601 W Wells St.

Mozarella Whips

At Wicked Hop, creamy mozzarella whips are a dairy staple.
345 N. Broadway

Chili-infused Vodka

Engine Company No. 3 infuses vodka with a mix of chilies to make its “Some Like It Hot” version.
217 W. National Ave.

‘Bloody Good’ appears in the May 2017 issue of Milwaukee Magazine.

Find it on newsstands beginning May 1, or buy a copy at milwaukeemag.com/shop.

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Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.