A Bloody Mary heaven in the Big Apple

NEW YORK -- When it comes to ordering a Bloody Mary, your choices usually are with or without alcohol. Period.

True, recipes vary from establishment to establishment, even country to country, but the basics are the basics. In a move to relieve the monotony, the newly revamped Rum House in the Edison Hotel that offers a huge range of cocktails is offering six different weekend Bloody Marys from 11 a.m. to 6 p.m. on Saturdays and Sundays.

They are:

• The Classic (Polish vodka, Worcestershire sauce, horseradish, tomato juice and hot sauce, garnished with a celery stick)

• The Caesar (like The Classic except this is the Canadian version, so Clamato juice is used instead of tomato juice)

• Con Sangre (tomato juice, tequila or mezcal, habañero hot sauce, garnished with a pickled carrot)

• The Andrew Jackson (White Rye whiskey, smoked paprika, tomato juice, garnished with hot salami and olives)

• The Colonial (tomato juice, gin, sriracha hot chile sauce and basil, garnished with cucumber)

• The Rum House (tomato juice, white Haitian rum, ginger, allspice and a pickled pepper; garnished with a piece of candied ginger)

Each one goes for $12, except the Mezcal version of the Con Sangre which is $17, a steep surcharge for a lesser spirit than the tequila-infused version.

The Edison Hotel is located at 228 West 47th Street between 8th and Broadway.

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