If you’re one who loves a good pickle alongside your bloody mary, Causwells in the Marina has a version that makes its pickles the star. Expect a typical vodka base, but zhushed up with fresh horseradish and “farmers market pickled veggies,” which means a variety of pickled vegetables adorn your drink. It’s also worth mentioning the restaurant’s North Beach sister spot Red Window also has a low-proof version of the bloody mary on its cocktail menu, if that’s what you’re searching for.

The bloody mary here comes thick and tomato-y, bolstered by Tabasco, horseradish, Worcestershire sauce, pickapeppa, and a celery stick. Enjoy it at weekend brunch, or come in for some day-drinking with the fancy older crowd that are the restaurant’s main patrons.

Sure, Champagne and oysters are perhaps the more classic pairing, but if we can say a kind word for the bloody mary and oyster combo, let us say so here with a simple, “It’s delicious.” It’s a no-brainer to head over to Hog Island for oysters in the Ferry Building, but with it is the long-running bloody mary that has been a crowd favorite, so much so that it’s been spun off into its own mix that they sell by the bottle. At the restaurant, however, enjoy this version mixed with St. George vodka and Castelvetrano olives.

Harry Denton’s first San Francisco bar, Harry’s Bar, remains a Fillmore Street institution after nearly 40 years. So it only makes sense that it continues to feature all the great classic cocktails, including the esteemed bloody mary, as part of its brunch menu. The bar’s classic vodka version anchors the bar’s house mix, finished off with the requisite accoutrements of olive, celery, and pepperoncini.

Drinking a bloody mary before a Giants game at Hi Dive is a classic move. They make their own horseradish-heavy tomato mixture, which is served with a heavy dose of vodka and classic olive and citrus garnish. Enjoy the view, and get to know your neighbors at this legendary San Francisco dive bar.

If you’re not attached to a certain idea of what a bloody mary should be — i.e. only vodka, no other spirits — then Sweet Maple has two soju-based versions to drink alongside your meal. Everything else necessary, including olive adornments and requisite celery, is included.

Any proper brunch menu requires a bloody mary, and Aziza’s weekend brunch delivers with three versions of the tomato-based cocktail. Mourad’s Mary is made with house-infused lime leaf vodka, red charmoula, and heirloom tomato; the Bloody Filthy Mary uses habanero vodka to up the heat factor, along with chile liqueur; and the Spice Trade Mary uses blanco tequila as its base, with lemon, Cointreau, fennel, caraway, and cumin. Each bloody mary version comes with a sumac-Tajín salt rim for a nice tart start to each sip.

Zuni is made for day-drinking: Awash in sunlight from the huge windows, it feels like time stands still as diners eat roast chicken for two and drink white wine at lunch. But, though the wine list beckons, forget not the balsamic bloody mary: tomato juice and vodka seasoned with six-year-old balsamic, Tabasco, salt, pepper, and spicy pepper-onion relish.

This Mission Bay brunch hotspot — and former bait shop — serves up a classic spicy bloody mary with generous servings of celery and limes alongside a bay view that can’t be beat. Catching Giants games here also comes highly recommended, if you can’t get into the actual baseball stadium down the road.

Foreign Cinema has one of the dreamiest brunches in town, with tons of natural light, cold oysters, and its very special madras bloody mary. In line with the restaurant’s wide-ranging use of spices from all over the world, this mary combines organic tomato juice, lime, sherry vinegar, South Indian curry, and sumac for a flavorful morning beverage.