Central to its permutations over the decades has been alcohol. Goodrich sells six versions at Copper Stein, a 50-seat microbrewery at the airport. Served in a 16-ounce glass, the drink has 2 ounces of alcohol plus commercial mix, seasoned to taste. During heavy travel periods, one bar alone will sell 300 to 400 Bloody Marys a day, according to Goodrich. For the adventurous customer, servers suggest white rum or tequila instead of vodka.
Bartenders use small ice cubes instead of crushed ice to slow dilution.
Before Lynn Winter showcased Bloody Mary as a signature drink, the owner of Lynn's Paradise Cafe experimented. A skewer laden with black and green olives, dill pickle and cherry tomatoes often doubles as lunch for some regulars, adds Winter. Most of the mise en place for the buffet is done the day before. On a typical Sunday, the peak day for brunch featuring live music, servers sell 80 to 100 Bloody Marys. Keeping the table well-stocked and tidy.