The Bloody Mary can carry a heavy load

A San Francisco Bloody Mary

San Francisco has always had a strong claim to being the center of the cocktail universe, especially if that universe exists between the Pacific Ocean and the Mississippi River.

So, it is no wonder that we keep seeing über imaginative concoctions popping up there all the time.

At the right is the latest wild version of the humble Bloody Mary, this one from Cafe 21.

Count the garnishes:

• Lobster
• Lemon
• Celery
• Cocktail onion
• Cherry pepper
• Red bell pepper ring
• Mushroom
• Olive
• Herb sprig

Most reliable accounts tell us the drink itself was originated in Paris in the 1920s by bartender Fernand Petiot, although it began as just tomato juice with a shot of vodka and called the Red Snapper. After he moved to the U.S., he perfected the drink by adding dashes of both Worcestershire and Tabasco sauces.

Not to be outdone by any West Coast cocktailery, the Edison Hotel in New York City -- located at 228 West 47th Street between 8th and Broadway -- has its own excellent portfolio of imaginative Bloody Marys:

• 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).
  
  I'd go on, but I'm suddenly very thirsty.