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Best Bloody Mary St. Louis 2007 - Savor

The bartenders at most establishments start thinking about the bloody mary you order approximately one second after you request it. There's no planning, no preparation, save for having the proper ingredients on hand. Not so at Savor. The folks here anticipate your mary long before you even choose a seat. How do they do it? They begin by infusing vodka, in-house, with five kinds of peppers. When the brew is sufficiently spicy, this specialty vodka is married with the "bloody" and served up, in a martini glass, with a smidge of salt. A prawn, rather than a staid celery stalk, completes your bloody mary — or Copperhead, as it's called at Savor — adding a touch of decadence and an air of indulgence. Now that's spicy!
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