Sundays at Dirty Frank's are special—it's during these precious brunch hours that Harold Evans mixes up his ever-changing Bloody Marys. Each week, Evans pulls together something new, be it hot sauce, wasabi or chipotle. His brunch-hour BMs are so popular, in fact, he mixes 'em up ahead of time when he knows he's taking a Sunday off.

Not overly fancy, Ten Stone's version of this take-no-prisoners refreshment flies down the back of your throat and sits, bold and spicy, in your belly. The Bloodys are served with juicy olives, lemon, lime and what looks like an entire bushel of celery. Save your pretty-pleases-with-a-sword-on-top for your grandmother—they ain't giving up the recipe.

Every Sunday, Bridget Foy's rolls out a delicious spread of ingredients for customers to make their own Marys. Just choose vodka or tequila, then mix the cocktail of your wildest dreams. Past buffet options have included Tabasco, Worcestershire, cut celery, string beans, clam juice and international spices.

"They're all made from scratch," says co-owner Mick Houston of Jack's meticulously crafted Marys. And he does mean everything, all the way down to the freshly ground horseradish. For an added touch, the crew dabs a bit of Old Bay around the rim.

Should you ever find yourself hung over in University City (not that that ever happens), drop by the White Dog for their double Bloody Mary. This student-friendly drink comes with all the freshest fixins, plus enough greenery to pass for a salad.