Bloody Crazy

Okay, I get it – crazy Bloody Marys are in.  Like the one pictured here, the star at O’Davey’s Irish Pub & Restaurant in Fond du Lac (which looks amazing, and, alas, I haven’t tried).  In days of yore, I adored a good Bloody – thick, cold tomato juice on the rocks with vodka, spices, and an icy-crisp stalk of celery.  Wisconsinites also require a chaser of beer, of course.  And, as mixologists got funky with the creation, adding hunks of cheese, all manner of pickled delicacies, even mini burgers, I dashed to try the latest and greatest.

And, yes, they’re fun.  But, call me a drink snob, they aren’t that much fun.  Maybe it’s because each place strives for a wilder version than the other places or maybe I’ve just had too much tomato juice lately, but I think I’ve ordered my last crazy Bloody.  After I’ve carefully dissected the toothpicked creation (hopefully without anything tumbling down my shirtfront) and after I’ve swilled the latest peppery/watery/tomato-ish slush (even with a good beer chaser), I feel a little let down.  Like I’ve just been had.  Like that slightly crusty, slightly mushy hunk of cheese and the wilty dilly bean and the cold little burger just took up valuable stomach space where I could have put a delicious salad and a hot sandwich instead.

Maybe I’ll crack and will succumb again (I DO keep looking at O’Davey’s rendition), but as of late, I think I’m over this trend or fad or best-in-the-world beverage (your choice, the description).  What about you? What hyped-up food or drink doesn’t quite make the grade in your book?