Quite possibly the most popular “hair of the dog” drink, the bloody mary is an American icon. While its origins are debated (various bartenders claim to have invented it in early 20th century New York City), as is its name (Queen Mary or actress Mary Pickford?), there’s no doubt that this spicy libation is a go-to when one needs a “healthy” booze-laden start to the day after a long night out.
So what’s in a classic bloody mary? Vodka, tomato juice and a combination of other spices, many of which remain secrets to the bartenders who create them. After a lot of hard research, we present to you the best bloody marys in Sonoma County. From the town of Sonoma to the coast, discover where to find our favorite hangover cure.
Sonoma Grille, Sonoma
Back when bartender Steve Ney joined Sonoma Grille, he brought his famous bloody mary recipe with him from his prior employer, as well as his “secret ingredients.” A supply of spices and mysterious sauces go into the housemade mix, which is coupled with Hanson habanero vodka and topped with chilled jumbo tiger shrimp. Cult followers call the bloody mary “superb” and “possibly the best bloody mary I’ve ever had.” 165 W. Napa St., Sonoma, 707-938-7542, sonomagrilleandbar.com
Washoe House, Petaluma
The iconic roadhouse in Petaluma is famous for more than just the prime rib, fried foods, and business cards and dollar bills stuck on the ceiling. They’re also known to be a great spot to suck down a bloody mary. Opt for the top shelf and enjoy a bloody mary topped with an assortment of garnishes like shrimp, bacon, pepperoncinis, olives and pickled green beans — all the necessities for a hangover cure. Pair with fried calamari and you’ll be doing just fine. 2840 Roblar Road, Petaluma, 707-795-4544, thewashoehouse1859.com
The Shuckery, Petaluma
Leave it to The Oyster Girls at Petaluma’s The Shuckery to concoct a seaworthy hangover cure: mini bloody mary oyster shooters. A fresh oyster is suspended over a short glass of a classic bloody mary. 100 Washington St., Petaluma, 707-981-7891, theshuckeryca.com
Ausiello’s 5th Street Grill, Santa Rosa
Settle in for Sunday football with a burger and a spicy bloody mary at one of Santa Rosa’s favorite pubs, Ausiello’s 5th Street Grill. “Best bloody marys in town,” said one fan, who joins many pub-goers to enjoy Ausiello’s take on the cocktail. Served in a mason jar, it’s made with Tito’s Vodka and house bloody mary mix, and topped with a huge slice of bacon and pickled veggies. 609 Fifth St., Santa Rosa, 707-579-9408, ausiellos5thstreetgrill.com
Grossman’s Noshery & Bar, Santa Rosa
The New York-style deli, restaurant and bar in Santa Rosa’s Railroad Square puts a Jewish spin on the classic cocktail. Its “Bloody Maury” is made with house bloody mary mix and a choice of vodka, gin or tequila, with an everything spice rim and garnish of house pickles. Plus, Grossman’s serves unique, housemade infused vodkas, such as horseradish, dill pickle and Sichuan peppercorn. 308 Wilson St., Santa Rosa, 707-595-7707, grossmanssr.com
Healdsburg Bar & Grill, Healdsburg
A casual get-together spot for families and friends, the Healdsburg Bar & Grill (known locally as HBG) is also a gathering spot for bloody mary enthusiasts. “Delish,” is how one fan describes the HBG Bloody Mary, which is made with the classic vodka, tomato juice, Worcestershire and hot sauce and finished with a salted rim. 245 Healdsburg Ave., Healdsburg, 707-433-3333, healdsburgbarandgrill.com
Acorn Cafe, Healdsburg
As Healdsburg’s preeminent brunch destination, Acorn Cafe serves a delicious bloody mary. The Acorn Bloody Mary is made with house mix and Manzanilla Sherry and garnished with fresh and pickled veggies. Order alongside the avocado toast or breakfast sandwich for the ultimate hangover helper. 124 Matheson St., Healdsburg, 707-955-7001, acornhealdsburg.com
Fern Bar, Sebastopol
The cocktail wizards at Fern Bar serve up a killer bloody mary for those who like a healthy dose of spice in their drink. The bloody mary is made with vodka, tomato, gochujang, Sriracha, sambal (spicy chili paste), katsuobushi (smoked and fermented skipjack tuna flakes) and “Fres-Yes” hot sauce from Sonoma County-based Hot Drops. 6780 Depot St., Suite 120, Sebastopol, 707-861-9603, fernbar.com
Rocker’s Roadhouse, Valley Ford
Oysters and bloody marys go hand in hand at Rocker’s Roadhouse in the hamlet of Valley Ford. Served in a mason jar, the bloody mary is made with house mix and vodka-infused soju and topped off with pickled vegetables. Rocker’s also offers a Tomales Bay oyster shooter: a house bloody mary paired with a chilled Miyagi oyster on the half shell. 14415 Highway 1, Valley Ford, 707-876-1983, rockeroysterfellers.com/roadhouse
Rocker Oysterfeller’s at the Wharf, Bodega Bay
Rocker’s seaside sister, Rocker Oysterfeller’s at the Wharf, has it’s own take on the classic cocktail. Also served in a mason jar with a spiced-salted rim, the “bayside bloody mary” includes vodka, house mix and pickled vegetable garnish. 595 Highway 1, Bodega Bay, 707-772-5670, rockeroysterfellers.com/rockersatthewharf
Hanson of Sonoma
Too hungover to get dressed or rather enjoy a bloody mary in the comfort of your home? The family-owned organic vodka distillery Hanson of Sonoma sells a $55 bloody mary cocktail kit that can be picked up at its Sonoma location or shipped right to your door. The kit comes with a recipe card, lemon juice, a bottle of bloody mary mix from Sonoma Gourmet, and your choice of Hanson’s original, habanero, Meyer lemon or cucumber vodka. Order online. 22985 Burndale Road, Sonoma, hansonofsonoma.com
Honorable Mentions
HopMonk Tavern: 691 Broadway, Sonoma, 707-935-9100; 230 Petaluma Ave., Sebastopol, 707-829-7300, hopmonk.com
Brother’s Cafe: 3135 Cleveland Ave., Santa Rosa, 707-541-6345, brotherscafesr.com
Sax’s Joint: 317 Petaluma Blvd. S., Petaluma, 707-559-3021, saxsjoint.com
The Twins Restaurant: 572 E Cotati Ave., Cotati, 707-242-3075, thetwinsrestaurant.com
The Parish Cafe: 60 Mill St., Healdsburg, 707-431-8474, theparishcafe.com
Russian River Pub: 11829 River Road, Forestville, 707-887-7932, russianriverpub.com
Sarah Stierch and Maci Martell contributed to this article.
