Dive into these delicious bloody Marys around San Diego


Jan. 1 marks more than just the start of a new year. It also signifies a beloved favorite, National Bloody Mary Day, also cheekily known as National Hangover Day.

After a night of bacchanalian revelry, decadent eating, countless flutes of Champagne and celebratory shots, bodies are wrecked on New Year’s Day and require a stat pick-me-up. National Bloody Mary Day is the happy antidote for those who want to keep the party going with a little hair-of-the-dog.

Here are a few top options throughout the county.

Barefoot Bar & Grill at Paradise Point Resort & Spa: Sip on one of four delicious options while letting the breezy coastal air wake up and refresh a tired body: the Barefoot Classic Bloody, Bring Me the Bacon Bloody, Titos Pickle Pick Me Up, or the So Cal Bloody. For gluten-free folks, the Titos Pickle Pick Me Up is a winner with Titos vodka, house bloody blend, spices, pickle juice and a giant Boars Head pick spear, served with a Tajin rim (Tajin is a spice blend of Mexican chilies, lime juice and sea salt).

1404 Vacation Rd., Pacific Beach, 858.581.5960,

Café 21: When it comes to drink selections, this popular restaurant goes all out (check out the restaurant’s Sangria options, too). Works of culinary art, these photo-worthy bloody Marys from the Gaslamp location come in a rainbow of colors including red, green or yellow heirloom tomato. For example, the Ol’ Yello’ Mary is made with fresh yellow heirloom tomato and horseradish and is topped with pickled veggies and a grilled cheese, while the Prawn Star is made with house red mix, and comes with a jumbo peel-and-eat prawn and pickled veggies.

802 Fifth Ave., Gaslamp, 619.795.0721,

Hello Betty Fish House: Blending the popular drink with it’s sister sidekick, the Michelada Mary is a spicy take worth trying. Head up to Oceanside for this blend of local Fugu habanero vodka, Michelada mix, Tecate beer, Tajin and topped with shrimp.

211 Mission Ave., Oceanside, 760.722.1008,

The Nolen: Grab friends and family and head up to the fourteenth floor of the Courtyard Marriott in the Gaslamp for picture-worthy views of downtown San Diego. Divvy up the choices of four bloody Marys for multiple tastes with the Penelope, Ring of Fire, Baja Maria, and Sunday Morning Remedy. The Penelope includes cucumber and pepper, the Ring of Fire is made with mai poi and a pepper chive rim, the Baja Maria contains tequila and ancho reyes, while the Sunday Morning Remedy is crafted with Sriracha horseradish, sweet soy sauce and wasabi olives.

453 Sixth Ave., downtown, 619.796.6536,

Pacifica Breeze Cafe: Overlook the Pacific while nursing a hangover and getting your veggie intake. The Stacked Bloody Mary with house spicy mix bursts out of the glass with pickled veggies including asparagus, onions, and olives.

1555 Camino Del Mar #209, Del Mar, 858.509.9147,

Red O: Put a spring in your step before shopping in the newly remodeled UTC with this spicy version. Made with red chili and tamarind puree alongside a healthy dose of horseradish and topped with serrano slices and a bacon-Tajin rim, it will kick-start your metabolism and get your blood pumping.

4340 La Jolla Village Dr., La Jolla, 858.291.8360,

Sally’s Fish House & Bar at Manchester Grand Hyatt: Go waterfront with Sally’s Ultimate Bloody Mary and views of the San Diego Bay. A refreshing cucumber vodka is mixed with house-made bloody Mary mix, and is topped with sustainable blackened shrimp, pepperoncini, olive and lime.

1 Market Pl., downtown, 619.358.6740,

Small Bar: A forever favorite on the San Diego scene, this bloody Mary makes the list every year. Made with a house recipe and topped with shrimp, bacon, mushroom, stuffed olive, green bean, celery, carrot, and pickles, it’s a gastronomic feast to start the day.

4628 Park Blvd., University Heights, 619.795.7998,

The Spa at Rancho Bernardo Inn: Detox and retox with a spa trip to soothe those aching dancin’ feet and refresh the senses. The Bloody Rosemary is an herbal twist on the classic with rosemary infused vodka and is topped with cherry tomatoes, olives, and a sprig of chef’s garden rosemary.

17550 Bernardo Oaks Dr., Rancho Bernardo, 855. 699.3174,