Bugs Bloody

While the Bloody Mary is a brunch staple, the recipe (thankfully!) is completely open to interpretation.

Five unique Bloody Mary recipes will make a one-time-only appearance at Brunch-a-Palooza on June 3rd, 2017.  Each will feature a local craft-distilled vodka, and a few will stretch beyond the typical tomato juice base.

The Bugs Bloody (as you may have guessed) uses earthy carrot and celery juice, in addition to a little tomato juice as a thickener.  The recipe is simple, but the result is striking and is not at all what you've come to expect from a Bloody.  Expect a fresh, garden-y taste without the acid tang that comes with tomato juice.

And, as always, feel free to experiment with your Bloody garnishes!


  • 1 oz dill infused Tattersall vodka 
  • 2 oz carrot juice
  • 1 oz tomato juice
  • 1 oz celery juice
  • 1/8 tsp ground ginger
  • 1/8 tsp ground turmeric
  • 1/8 tsp ground black pepper


Build this one in a Collins glass.  Stir all ingredients together.  Pour into the glass, over ice.  Garnish with watermelon radish shaving.


Hi-Lo Diner has created five unique Bloody Mary recipes that will appear for one day only at Brunch-a-Palooza; when they're gone, they're gone.  For more craft cocktails and great scratch diner fare, visit their Longfellow Neighborhood restaurant, housed in an authentic 1957 Fodero diner.


(612) 353-6568