It’s not incongruous to pair "good" with "indulgence." Not when you’re talking about the bloody mary at Perennial Virant: fresh, light, spiced nice, pickled vegetables garnishing. Do it with the most healthful ingredients.
Beautifully textured organic tomato juice with its sweet-tart balance comes from Tomato Mountain Farm in Wisconsin. Lemon juice is freshly squeezed, horseradish freshly grated by chef Paul Virant and his team.
Those pickled vegetables? From local farmers and pickled by Virant for his Michelin-honored restaurants, Perennial Virant and Vie. Maybe summer beans, giardiniera, asparagus, pickle slices.
Bartender Matty Eggleston pours Russian Standard vodka for its good, clean taste. No need to interfere with the Tabasco kick, the Worcestershire, nor the splash of pickling juice, perhaps from the garlicky ramps. Vitamins never tasted so good.