The spice is tamed by the savory and richness of the mix, so the heat isn’t overwhelming but will give you a subtle kick in the rear. The acidity of the fresh citrus balances this unique tasting bloody mary, and it finishes off with a dash of sweetness.
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The Farm Bloody Mary is garnished to perfection! Even the bacon is different; it’s beef, not pork, which San Diego Food Girl said was outstanding! There’s an adorable itty bitty breakfast meatball, deep-fried blue cheese olive (delicious), smoked cheddar, pickled asparagus, and cayenne pickled garlic and pepperoncini.
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Hexx uses Zing Zing mix and adds some extra ingredients for a succulent, spicy, zippy bloody that will most certainly revive your tattered soul. The acidity balances perfectly with the heat and the plethora of spices dance on your tongue. I was feeling pretty sleepy, but after a few sips of The Colossal, I was ready to rock!
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This sizzling, spicy bloody is coming in hot. Although spicy and bold, the bloody mary also has a tangy and salty flavor that soothes your insides after the initial burst of heat. Martina’s bloody is rimmed with Cyprus Flake Salt; a Mediterranean salt that is probably the most delicious rim I’ve ever had!
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Sunday Funday is becoming more than just a trend in San Diego. With endless sunshine, beach bars, and a spectacular brunch scene, it’s hard not to be beckoned to the shores and sunshine. Bars and restaurants in San Diego are becoming a more immersive and interactive experience.
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Aside from how adorable the Copper Hen is, with their exposed brick walls and itty bitty cupcakes, their bloody marys are exquisite and certainly eased the pain from our wild night out. There are two kinds of bloodys on the menu; Copper Hen Bloody Mary (my choice) and Bloody Hell (Shelley’s choice).
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