Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

Sunday, Bloody Mary Sunday at Bigfoot Lodge

June 5, 2009 |  6:30 pm

A Bloody Mary with marinated green beans. Credit: Michael Robinson Chavez / The Los Angeles Time.Bloody Marys made with salami, whiskey, beef jerky and bacon salt? (All those ingredients aren't in the same drink, but still...) Beginning this Sunday, Bigfoot Lodge, which celebrates its tenth anniversary June 22 to 28, kicks off Bloody Sundays, held from 2 to 6 p.m. and featuring a menu of dolled-up Bloody Mary cocktails that sound equally repulsive and fascinating.

You can still get a classic Bloody Mary ($5), but for the more adventurous there's the Bloody Mario ($7) made with basil and garlic-infused vodka and garnished with salami and cheese; or the El Scorcho made with pepper vodka and hot sauce. Then there's the Bacontini ($8), the result of long hours of research conducted by the combined brain trust of Bigfoot Lodge and its parent company 1933 Group. (They own Little Cave, Saints & Sinners, Stinkersand Bigfoot West, which is slated to open in Culver City in late June). They boldly attempted to make bacon-infused vodka, but the curled lump of cold bacon looked distressingly fetal. Besides, bacon-infused vodka is so common these days, it's almost a cliché. Instead, Bigfoot's Bacontini is made with pepper vodka and rimmed with bacon salt.

The one questionable aspect of Bloody Sunday? It's held in conjunction with Bigfoot's live music Sunday Sessions -- not a help to those sipping a hair of the dog while trying to shake a nasty hangover.

-- Elina Shatkin

Photo: A Bloody Mary with marinated green beans. Credit: Michael Robinson Chavez / Los Angeles Times.