Like politics or religion, Bloody Marys are a divisive subject among drinkers. Either you feel they're the most disgusting cocktail in the history of boozing, or you drink them all the time, at all hours, on all occasions (it's not just a morning hangover fix, folks!). And within the pro-Mary camp, it's surprisingly easy to get into a heated bitchfest over the ideal ingredients. Obviously, mixes are a no-no unless homemade and fresh. Then there's the garnish debate: celery and green olives are standard, but in my opinion it's not a real Mary without a pickled green bean or asparagus spear. And if that olive's stuffed with an anchovy or garlic instead of a pimiento, major bonus points. It's rare to find a Mary that has it all—for that, you probably need to make it yourself—but my vote this year goes to the Redwood, whose spicy blend adds some kick without searing my tastebuds. It's possibly one of the most delicately flavored Marys I've ever had, plus there's just the right amount of citrus to make it tangy without overwhelming the other flavors. And per my personal requirements, it comes with a pickled green bean. Were it fused with Nijo's Wasabi Bloody Mary recipe, I'm willing to say the thing would be damn near perfect.—Sara Brickner