New York restaurant Prune features on its brunch beverage menu several different Bloody Mary variations. The “crowd favorite” shifts, depending on the day, between choices like the Green Lake, made with vodka, wasabi and a beef jerky swizzler, and The Deadly, a “lethal” combination of vodka and tequila in one Bloody Mary. The Danish is made with aquavit, a Scandinavian distilled product similar to vodka, and is garnished with pickled white anchovies and fennel, which is an herb ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?