What would brunch be without bacon?
It’s only appropriate, then, that Tally’s has reinvented the quintessential brunch cocktail, the bloody mary, to incorporate bacon.
Depending on which of the origin stories that happens to be true, the bloody mary was created sometime in the 1920s or ’30s. In its most basic form, the drink contains tomato juice and vodka, though this drink of infinite variations has come to also include Worcestershire sauce, pepper, celery salt, salt, cayenne pepper, Tabasco sauce and more.
Tally’s version is called a “Drunken Pig” and starts with one and a half shots of Bakon Vodka, a potato-based vodka that’s designed to give bacon flavor to an otherwise flavorless liquor. The vodka is combined with Tally’s house-made bloody mary mix over ice. It’s then poured into a wine glass with fresh ice and garnished to the customer’s preference. The standard Drunken Pig is finished with a lemon wedge, bacon slices, a dill pickle spear, a pepperoncini, blue cheese-stuffed olives and fresh celery.
It’s basically a meal in a glass: It’s savory, hearty and filling and does not have the biting aftertaste that other mixed drinks can pack. Instead, the subtle aftertaste is of pepper and bacon. Though it has only been on the menu for about six months, the concoction is, unsurprisingly, a favorite of the Tally’s Sunday brunch crowd. The bloody mary is often the drink of choice to assuage the pain of the morning hangover, and the Drunken Pig won’t disappoint.
Find it: Tally’s, 2712 Beaver Ave.
Info: 279-2067, tallysbeaverdale.com