To wrap up Meat on a Stick Power Hour, Lindsay Abraham delves into the world of meaty cocktail garnishes.
In honor of The Five Days of Meat and today's Meat on a Stick Power Hour, we're highlighting the meaty garnishes found in the king of all brunch cocktails: the bloody mary. Whether the meat garnish is on a stick or the meat is the actual stick, there are plenty of options for meaty snacking while imbibing around town. So without further ado, here are 11 places for meaty bloodys in the Twin Cities.
Did we miss your favorite spot to sip a very meaty bloody mary? Let us know in the comments.
Start your day with a BJ Signature Bloody Mary. The cocktail is garnished with "lunch on a stick" which includes a beef stick, on a stick, stuck in your drink. Pro tip: opt for horseradish vodka.
The Tavern House Bloody Mary starts with pepper-infused vodka and house-made bloody mix. But who cares what's in the cup when the skewer perching precariously atop the plastic cup includes a meat stick and a slider? Bro!
The Bloody Homer from Icehouse has gained national attention as one over-the-top bloody mary. It's a bacon-infused bloody mary, garnished with a skewer of candied bacon and a “bacon-bedazzled” mini-doughnut. Mmm, meaty.
The downtown spot is serving up the Bloody Hell. The mary is made with chipotle/orange-infused vodka, house-made bloody mix, and garnished with a pickle spear and a beef stick.
Union has two meaty bloody options: the Bourbon Bloody (bourbon and spicy tomato mix, garnished with a mini oxtail burger) or the Seafood Bloody (vodka or gin and Clamato, topped with shrimp, snow crab claw, and speck).
The downtown food and cocktail spot keeps its bloody mary classic and well-garnished. Beside a celery stalk, pickled asparagus spear, skewer of pepperoncini, black olive, green olive, cocktail onion, baby dill pickle, and cheese you'll find a second skewer of chilled shrimp and stick of spicy smoked beef.
Take your pick of any of HauteDish's four styles of bloody mary but be sure to add the Chef's Skewer for $3. It comes with a selection of pickles, meats, cheeses, and, yes, a gosh darn chicken wing.
There are no meaty limits in designing a meat infused and garnished bloody mary at Suzi's build your own bloody bar. Well, except for the limits of fluid mechanics (e.g., displacement). Because science.
Another choose your own bloody adventure takes place for weekend brunch at Republic's build-your-own bloody mary bar. Mix up some booze with bacon, spicy chipotle, or house mix and then go ahead and skewer inappropriate amounts of meat as a garnish.
The Bistro's mary starts with a seasoned tomato juice
and dry sake. But there are meaty skewers to be added. There's the Hunter Stick--various meats and cheeses, and the Finn Stick--various meats, cheeses, and fish. In non-meat related skewer news, there's a grilled cheese slider stick option, too.
Meanwhile, in St. Paul, there's more DIY goodness happening at the Gnome's bloody bar. Create your morning cocktail exactly how you like it: start with house-infused vodka, pick a mix, and then the meat garnishes. And in Minnesota tradition, knock back a Summit EPA chaser.
Start your day with a BJ Signature Bloody Mary. The cocktail is garnished with "lunch on a stick" which includes a beef stick, on a stick, stuck in your drink. Pro tip: opt for horseradish vodka.
The Tavern House Bloody Mary starts with pepper-infused vodka and house-made bloody mix. But who cares what's in the cup when the skewer perching precariously atop the plastic cup includes a meat stick and a slider? Bro!
The Bloody Homer from Icehouse has gained national attention as one over-the-top bloody mary. It's a bacon-infused bloody mary, garnished with a skewer of candied bacon and a “bacon-bedazzled” mini-doughnut. Mmm, meaty.
The downtown spot is serving up the Bloody Hell. The mary is made with chipotle/orange-infused vodka, house-made bloody mix, and garnished with a pickle spear and a beef stick.
Union has two meaty bloody options: the Bourbon Bloody (bourbon and spicy tomato mix, garnished with a mini oxtail burger) or the Seafood Bloody (vodka or gin and Clamato, topped with shrimp, snow crab claw, and speck).
The downtown food and cocktail spot keeps its bloody mary classic and well-garnished. Beside a celery stalk, pickled asparagus spear, skewer of pepperoncini, black olive, green olive, cocktail onion, baby dill pickle, and cheese you'll find a second skewer of chilled shrimp and stick of spicy smoked beef.
Take your pick of any of HauteDish's four styles of bloody mary but be sure to add the Chef's Skewer for $3. It comes with a selection of pickles, meats, cheeses, and, yes, a gosh darn chicken wing.
There are no meaty limits in designing a meat infused and garnished bloody mary at Suzi's build your own bloody bar. Well, except for the limits of fluid mechanics (e.g., displacement). Because science.
Another choose your own bloody adventure takes place for weekend brunch at Republic's build-your-own bloody mary bar. Mix up some booze with bacon, spicy chipotle, or house mix and then go ahead and skewer inappropriate amounts of meat as a garnish.
The Bistro's mary starts with a seasoned tomato juice
and dry sake. But there are meaty skewers to be added. There's the Hunter Stick--various meats and cheeses, and the Finn Stick--various meats, cheeses, and fish. In non-meat related skewer news, there's a grilled cheese slider stick option, too.
Meanwhile, in St. Paul, there's more DIY goodness happening at the Gnome's bloody bar. Create your morning cocktail exactly how you like it: start with house-infused vodka, pick a mix, and then the meat garnishes. And in Minnesota tradition, knock back a Summit EPA chaser.
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