There's something about Bloody Marys that go well with a Sunday afternoon. Maybe it's the nutritional value of the tomato juice that lures people, or the acidic garnishes that take the sting of guilt out of the vodka. Whatever it is, no two Bloody Marys are ordered the same.

Here, Patch offers a taste of the Bloody Mary Bar at Lu & Carl's Bar & Grill, along with recipes from two other downtown Brighton restaurants, Stillwater Grill and Stout Irish Pub.

Lu & Carls

Four years ago, Lu & Carl's started a Bloody Mary bar, but the idea fizzled out. Now, after a hiatus, the concept is back with a bang and a usually slow weekend afternoon crowd has been growing larger and larger, according to bartender Heather Berry. The Bloody Mary Bar is open 10 a.m.-3 p.m. Saturdays and noon-3 p.m. Sundays, and an average of 30 Bloody Marys are sold each day, Berry said.

The Bloody Mary Bar is set up on linens spread over a portion of the bar. Customers choose from a full assortment of add-ons to dress up their drinks. Then, they relax over breakfast, brunch or lunch, perhaps catch the football game, and enjoy their custom drinks.

Berry begins by pouring a shot and a half of Grey Goose vodka over ice in a large margarita glass. The rest is up to customers, who first choose from a house blend Bloody Mary mixer or straight up tomato juice.

For garnishes, drink do-it-yourselfers choose from bowls of shrimp, pickles, sausage, cheese, blue cheese olives, jalapenos and celery stalks; then spice things up with horseradish, hot sauce, Tabasco, olive juice, pickle juice, A1 or Worcestershire.

Lu & Carl's plans to expand offerings with pickled cauliflower and carrots and even more fixins'.

Lu & Carl's Bloody Mary

Bartender Heather Berry includes "everything but the kitchen sink" in this house blend Bloody Mary, $9 a glass at Lu & Carl's.

• 1.5 ounces of Grey Goose vodka
• A splash each of olive juice, pickle juice, Tabasco sauce, Worcestershire sauce and A1 sauce.
• A dash each of garlic powder, salt and pepper
• Tomato juice

Pour ingredients into glass over ice. Add dashes of garlic powder, salt and pepper and top off with tomato juice. Serve in a margarita glass with a peppered rim, and garnish with a celery stalk, pickle, shrimp and olive on a skewer. $9 a glass.

Stillwater Bar & Grill

Stillwater Bar & Grill has long been known for their Bloody Marys. Stillwater is also famous for their steaks, so it came as no surprise what makes their Bloody Marys so unique: au jus.

"It's a great way to 'beef up' a drink that's more like an appetizer in itself," said bartender Heather Turkowski. Served overflowing with jumbo shrimp, this spicy  version of the drink ($7; $1 off during happy hour) is a hit with Stillwater regulars, Turkowski said.

"Once we serve one, it follows with one or two more orders as other patrons see the yummy drink being served," Turkowski said.

Stillwater Bloody Mary

• 1.5 ounces Finlandia vodka
• .5 ounce au jus
• A splash each of olive juice, pickle juice, Worcestershire and A1 sauce
• Dash of raw horseradish, salt and pepper
• Tabasco Bloody Mary Mix.

Pour vodka over ice. Add other ingredients and top off with Bloody Mary mix. Garnish with jumbo shrimp, a pickle, and a tall celery stalk.

Stout Irish Pub

Stout is known as the place to visit for succulent corned beef and cabbage, traditional Shepherd's Pie and other Irish fare. The food isn't the only thing with Irish influence — Stout serves their Bloody Marys infused with a shot of Guinness beer ($5.75). Here, bartender Heather Murnighan shares the restaurant's secret recipe.

Stout's Bloody Mary 

• .5 ounce Guinness beer
• 1.5 your choice of vodka
• A splash each of lemon and lime juice, hot sauce, A1 and Worcestershire
• A dash each of celery salt, Kosher salt and pepper
• Bloody Mary mix

Pour Guinness into glass; add ice, vodka and other ingredients and top off with Bloody Mary mix of your choice (Stout uses its own house blend). Garnish with celery stalk, olives and a pickle.