Today, Bloody Mary cocktails are served at bars and restaurants around the world — and at innumerable New Year’s Day brunches, as well — with each bartender adding his or her own twist to the tradition.

Mark Feaver Owner, bartender, cocktail class teacher at Northern California’s On Point Mobile Bartending; onpointmobilebartending.com

From the mixologist: “One of our bartenders used to do sweet and sour, a little orange juice, tomato juice, lime juice and olive juice,” he says. “Another alternative I’ve done, if you don’t have Worcestershire sauce, do a little A.1. Sauce. People are thrown off, but when they try it, they’re like, ‘Wow, that’s pretty good.’”

The technique: Feaver rims the glass with Tajin to bring out the lime flavors. The Mexican seasoning, which includes dried chile peppers and salt as well as dried lime, “adds to the flavor and presentation.”

Garnishes: “Depending how extravagant the client wants to get with garnishes, you can do bacon-wrapped shrimp,” he says. “We usually do celery with an olive on top.”

Infused Bloody Mary (Code name: Blood Thinner)

INGREDIENTS

2 to 3 dashes Worcestershire sauce

1/4 ounce lime juice

2 ounces vodka

4 ounces tomato juice

Rim of salt or Tajin

Freshly ground pepper

Celery stalk and olive garnish

Directions

Rim the glass with salt or Tajin. Fill with ice. Add the Tabasco, Worcestershire, lime juice, vodka and tomato juice. Stir until cold. Grind pepper over the top and add the garnish to finish.

Camper English San Francisco cocktail writer and speaker; author of 2023’s “The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts”

From the mixologist: He doesn’t care too much about the quality of the spirit. What he does care about, very much, is that the finished drink has no bits of horseradish or other solids. For that reason, he infuses his own vodka with spicy ingredients. “You strain that and use the spicy vodka, rather than have all these chunks floating around in your drink,” he says. “I don’t even like flakes of black pepper floating on the surface, because it’s going to stick on your lips, and you’re going to look like a fool.”

The technique: “At home I’m pretty lazy, and I will just pour it all together in a glass with ice and give it a stir with a straw,” English says. “I actually drink my Bloody Marys with a straw, which is super-trashy, but that’s just me.”

Garnishes: English believes garnishes are basically just a fun little snack with your cocktail. “I know it’s all about getting as ridiculous as possible, with half a baked chicken and a cheeseburger on top, but I don’t know if I consider any garnishes as essential,” he says. “I enjoy pickled veggies or olives, personally.”

Infused Bloody Mary (Code name: Blood Thinner)

INGREDIENTS

1/3 to 1/2 part infused vodka (instructions below), ideally chilled

2/3 to 1/2 part chilled tomato juice, or vegetable juice such as V8

Splash of green olive, peperoncini or other pickled-vegetable brine

DIRECTIONS

Add ingredients to a Collins glass filled with ice cubes, swirl with a straw and drink. Garnish as you wish!

Infused vodka: Add roughly one tablespoon of a spicy ingredient (peppercorns, peperoncini, chile peppers, jalapeño peppers, horseradish, wasabi paste, etc.) to 1 cup of vodka and let infuse overnight. Strain out the solids. “I like to make a few separate infusions and blend them together. If it comes out too spicy, add more uninfused vodka to thin it,” says English.

Jennifer Seidman Owner of Acme Bar & Company, Berkeley, Calif.; consultant for Little Bird Bar, Oakland

From the mixologist: “The whole idea of a hangover cure is you’re trying to even your body out from last night’s festivities and get some nourishment,” Seidman says.

The technique: “The easiest way to think about a Bloody Mary is that it’s like a tomato sauce, which you want to build umami flavor in by seasoning with oregano, garlic, onions and black pepper,” says Seidman.

For the classic version, she adds horseradish, Worcestershire, Tabasco, celery salt and Old Bay Seafood Seasoning. At Oakland’s Little Bird, a new pickle-centric bar, they use Clamato and a housemade probiotic brine from yellow bell peppers. She doesn’t like spiciness, so she adjusts the heat level for the customer post-mixing.

Garnishes: Acme built a reputation for the ridiculous number of condiments that towered on its Bloody Marys, like Leaning Food Towers of Pisa. One notable example had pickles, cucumber, shrimp, cheese, pepperoni, black olives, more cured meat, half a hard boiled egg and a meatball slider with tomato sauce and even more cheese. “If you Google ‘crazy Bloody Marys,’ there are people who will get a whole fried chicken on it, which if you’re hungover would be awesome,” she says.

Acme’s Bloody Mary Mix

INGREDIENTS

About 1 teaspoon horseradish, or to taste

1.5 ounces lemon juice

1.5 ounces lime juice

2.5 ounces Worcestershire sauce

0.5 ounce peperoncini juice

4 dashes Tapatio hot sauce

1 tablespoon Sriracha

2 dashes celery salt

2 dashes Old Bay Seafood Seasoning

Pinch of salt

Directions

Mix all ingredients in a large jar and refrigerate until ready to use. To make the Bloody Mary of your choice, measure 2 ounces of your preferred spirit — vodka (Bloody Mary), gin (Red Snapper), tequila (Bloody Maria) or whiskey (Bloody Bull) — into a 10 ounce or more Collins glass or a 16 ounce pint glass. Fill with ice, add Bloody mix to the spirit and stir with a barspoon. Garnish as desired.

Josue Orellana Bar manager, Sun of Wolf, Palo Alto, Calif

The ingredients: A variation on the Bloody Mary, the Bloody Maria at the creative Cali-Latin Sun of Wolf uses tequila — El Tequileno Blanco — instead of vodka. It’s combined with fresh squeezed lime juice and a housemade Maria mix made with tomato juice, Maggi, pickled jalapeno brine, Tajin, celery bitters and the restaurant’s housemade hot sauce, which includes chipotle in adobo, arbol chile and serrano peppers.

The technique: The addition of the Tres Soles — three suns — hot sauce is what makes their Bloody Maria/Mary unique, the Sols say. Add a couple of spoonfuls of the salsa to add a savory, smoky spice to the cocktail. Want to go smokier? Substitute mezcal for the tequila.

The garnishes: A Tajin rim adds to the Latin flair. Top it all off with fresh sprigs of cilantro, a lime wedge and green olives.

Bloody Maria

INGREDIENTS

5 ounces tomato juice

1/2 ounce jalapeño brine

1/2 ounce housemade hot sauce

2 dashes Maggi sauce

2 dashes celery bitters

2 ounces El Tequileño Blanco

1/2 ounce fresh squeezed lime juice

Directions

Rim the glass with Tajin. Fill it with ice. Combine the tomato juice, brine, hot sauce, Maggi and celery bitters in the glass, stirring to mix. Add the tequila and lime juice and garnishes of your choice and serve.