In a nod to its relaxed pub atmosphere and casual fare, The Commons in San Diego offers a signature brunch Bloody Mary featuring Guinness beer, horseradish, tomato juice and seasoning. The cocktail—garnished with a medley of toppings—is served in a drinking jar.

For a sip of the South, at Tupelo Honey Café locations the brunch menu features the luxurious Queen Mary Bloody Mary ($15) complete with grilled shrimp, roasted yellow tomatoes, pickled okra, pimento cheese-stuffed olives, asparagus, maple peppered bacon and more.

At Sally’s Seafood on the Water in San Diego, the spicy signature Ultimate Bloody Mary ($14) is made with handcrafted top-shelf vodka, garnished with a jumbo blackened shrimp, cucumber and a caper berry.

The meaty Bloody Mary ($12) at Fire Restaurant in Denver’s The ART hotel can be beefed up with the $4 addition of a slider (Colorado lamb, beef, bison) on top. The cocktail also includes an olive, celery stalk and green chili.

Guests can take flight with the Firehouse American Eatery + Lounge’s Bloody Mary Flight in San Diego.  Flights ($15) include three of the restaurant’s regionally inspired recipes, including the Southwest (made with mescal), the Northeast (made with vodka) and the Midwest (made with Jack Daniels).

At Paleta in Los Angeles, executive chef Kelly Boyer’s Agave Maria is a spin on the classic. It incorporates fresh vegetables—tomato, carrot, red bell pepper, romaine lettuce—and gets added zip from horseradish and jalapeno.

At the Bistro Bal Harbour in Miami, the truffle-infused Garden Bloody Mary ($16) features spicy tomato juice and Black Moth Vodka.

The flavors of a classic caprese salad enhance The Red Rooster ($9), a brunch Bloody Mary served at North Italia, El Segundo, CA. The drink is a blend of vodka, spiced tomato, lime and Amaro Averna and is garnished with a caprese skewer.

At Bistro One LR in Miami, the signature Bloody Mary is garnished with a crispy Florida shrimp, celery and lime.

The Bloody Rosemary ($13) at The Spa at Rancho Bernardo Inn, San Diego, is a fresh take made with rosemary-infused vodka, tomato, olive juice, seasonings and lime. The drink is topped with cherry tomatoes, olives and a sprig of fresh rosemary from the chef’s garden.