Hearty and flavorful, the Bloody Mary is by all definitions the original brunch cocktail. Made with vodka and packed with vitamin-rich tomato juice, the spicy beverage and hangover cure-all has a small but devoted following here in the Bay Area.

Back in December, we asked readers to nominate their favorite Bloody Mary. We received a few dozen responses singing the praises of watering holes from San Francisco to San Gregorio, where a general store and bar has been mixing them “just right,” according to one reader, since 1889.

But there was one bar — and one bartender — that kept coming up: Samantha Beran of Lucky 13, a laid-back Alameda bar with pinball machines and a jukebox. Beran, 34, works only four shifts a week, but her “boozy salads,” which she developed over her 11 years at Lucky 13, are legendary. During a busy four-hour shift, she’ll make upwards of 100 Bloody Marys.

Why are they so special? Fresh, seasonal toppers and a proprietary base mix that includes over a dozen ingredients, for starters. We decided to reach out to Beran and find out more. See below for the other 10 bars nominated by readers.

Q: How did the booze salad come about?

A: I was hired for the Sunday afternoon shift at Lucky 13 and part of getting hired was doing a stage. Sundays just happen to be a big day for Bloody Marys. All the regulars were pleased and let the managers know that they were glad someone was there who knew how to make a good bloody.

Q: So, what makes a good Bloody Mary?

A: The right balance of acid, heat, salt and, in lieu of fat, alcohol. Everything else that’s on top is beautiful. We eat with our eyes first, but what’s important is what’s in the glass.

Q: What about the mix?

A: We work with a base mix that we add a total of a dozen ingredients to in order to get our own spin on it. We make that on Saturdays and Sundays. I won’t give ingredients away, but I think the order that you add the ingredients matters. I think something about salting the ice and building the flavors from there helps make it taste special.

Q: Rim or no rim?

A: It’s a personal thing. My default is no rim. But I do have tajin and salt on hand, if people want it. It’s one of the few drinks you do need a straw to drink, so that’s why I say no rim.

Q: What are your specific salad toppers?

A: Staples are celery, bell pepper, baby carrot, olives, lemon, lime, cucumber and pickled green beans from Dan’s Produce, which is just around the corner. I sometimes add cooked prawns from JP Seafood Co., which is inside Dan’s, and during Dungeness season I’ll put some crab legs on top.

Q: Thoughts on sliders, wings and other zany protein toppings?

A: I think a lot of times that’s a cover up for a mediocre mix. I do like having lots of fresh color on top, but I 100 percent stand behind my mix being excellent every time.

Q: Lastly, what is it about Bloody Marys that people like so much?

A: It’s one of those drinks that people either love or hate. But when you like them, you really like them and seek them out. They’re bright and spicy and wake you up a little bit.

10 other Best Bloody Mary spots, nominated by readers:

The Golf Club at Brentwood, Brentwood

San Gregorio General Store, San Gregorio

Palermo Italian Restaurant, San Jose

Duarte’s Tavern, Pescadero

Zuni Cafe, San Francisco

The Rusty Porthole, Bethel Island

Bull Valley Roadhouse, Port Costa

The Silver Peso, Larkspur

St. Mary’s Pub, San Francisco

Tadich Grill, San Francisco

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