The Bloody Best: Brooklyn’s Bloody Mary Fest Returns
The fan-favorite Bloody Mary Fest was bigger and tastier than ever, offering local connoisseurs a chance to spotlight their creations.
BY CHRISTIAN SPENCER
PARK SLOPE — It is the only boozy annual event of its kind in the city. The Bloody Mary Festival returned to Brooklyn on March 21, and it was a culinary experience that mixes freshness and spiciness.
Hundreds of attendees gathered at BKLoft26 to sample creative takes on the classic brunch cocktail.
Local bars, restaurants, and spirits producers showcased their own versions of the Bloody Mary alongside food vendors and craft spirit makers. Evan Weiss, founder of the festival, said he started the event in 2014 after noticing a gap in the city’s brunch scene.
“We spent our weekends going brunching and we loved Bloody Marys, tasting different Bloody Marys around Brooklyn. And we realized that there were no large-scale events for Bloody Mary lovers. So we decided to create one,” Weiss said. “We rented out a restaurant in Williamsburg and just for fun, we invited our favorite bars from Brooklyn that made good Bloody Marys. That’s when the first Bloody Mary Festival New York City happened in April of 2014.”
The festival has grown steadily since its debut. The first event drew about 150 people. This year, nearly 1,000 attendees attended.
“Since the pandemic, people have really appreciated live events and we’ve seen growth,” Weiss said. “These curated drink and food experiences have really gained popularity. People in their 20s and 30s are spending more of their money on these types of experiences.”
Jono Moratis of Morgan’s Brooklyn Barbecue offered a smoky, barbecue-inspired take on the cocktail.
“Being a barbecue restaurant, we’ve got a lot of bold flavors and smokiness to our meats, and we try to infuse some of that into our cocktail,” Moratis said. “We garnish with pickles, cucumber, lemon, lime, an assortment of things to keep it interesting, fresh, and spicy.”
Moratis said the festival is a chance to bring more attention to the restaurant.
“We’re hoping that by being part of the festival, it lets people know that we are in Brooklyn. We want to be a destination place for people to come enjoy our food. There’s also a sense of camaraderie with other restaurants, and just hopefully create some new interest, new guests, and expose the restaurant to other people,” he said.
Andrew Thomas of Halftone Spirits said his approach brings out spice and flavor depth.
“A Bloody Mary can’t just be the traditional tomato juice and vodka with a piece of celery,” Thomas said. “We leaned heavy on spice, pickle juice, celery salt, and Worcestershire sauce. We do it two ways, one standard with vodka and one more intense using our aquavit, a Scandinavian spirit distilled with caraway seed and dill. It really enhances those deep, savory flavors.”
Thomas said the festival points out what the cocktail can do.
“I think the Bloody Mary is the perfect brunch beverage,” he said. “It has a rich body and texture that pairs well with savory breakfast dishes. What I hope the festival brings out is a deeper appreciation of the wide variety of what a Bloody Mary can be. It’s an incredible platform for bartenders and spirits producers to showcase their ability to craft flavor in a glass.”
Weiss said organizing the festival requires months of planning.
“It takes about three to four months to produce the event,” he said. “A lot of time is spent marketing the event, reaching out to local businesses to participate, and tasting Bloody Marys. That’s the fun part.”
The festival has expanded beyond bars and restaurants, now including spirits companies and food producers.
“The festival has evolved from being a Bloody Mary contest to a celebration of small local businesses. Now we invite a plethora of local businesses, spirit companies, and food products to sample their products to attendees. That’s what makes it great. It’s more than just Bloody Marys,” Weiss said.
The 2026 festival also functions as a competition, with attendees and judges scoring each entry on flavor, presentation, and creativity. The combined votes came down to the smallest details, from spice balance to garnish execution.
Morgan’s Brooklyn Barbecue won Best Traditional Bloody Mary for its smoky flavor, balanced spice, and just the right heat. Filthy Diamond in Bushwick took Best Original Bloody Mary for the inventive “Bloody Filthy.” Crif Dogs in Greenwich Village earned Best Garnish for a bacon-wrapped hot dog. Labonne’s Gameday Bloody Mary Mix from Connecticut was named Best Bottled Mix. The Drop Shot Bar at Rockaway Pickleball in Queens won the People’s Choice Award, while Sunday’s Bloody Mary Mix from Pennsylvania won People’s Choice for Best Bottled Mix.
The winners received trophies, but for all the participating small businesses, the attention from the festival was rewarded enough.
That day, Bloody Marys lingered on Brooklyn’s taste buds.






