Brunch is one of those weird meals. Weird, meaning there are no rules and anything goes. When else is it okay to consume a beverage where the toppings and garnishes outweigh the liquid volume of the drink itself? The obligatory brunch libation is a vessel for bacon, celery, shrimp and anything else that can fit on the glass rim. Whether you’re a traditionalist looking for a new take on the classic Bloody Mary or a daring drinker ready to try something new, here is our Pick Six to find one of a kind Bloody Marys in D.C.

B.Too.: What goes better with a Belgian waffle brunch than a Bloody Mary? Try five Bloody Mary variations. In addition to their classic version, sample a B&B Mary with bacon and Bourbon or the Bloody Beer with tomato, white beer and vodka. For those with their fancy pants on, try The Ultimate with Grey Goose, thyme, basil and celery. Adventurous drinkers, the Bloody Oyster is for you, made with smoked oyster vodka. (1314 14th St. NW; 202-627-2800)

Co Co. Sala: We all know Co Co. Sala as the place to go when your sweet tooth is craving some chocolate, but they also have unique twists on Bloody Marys. All three start off with the same base of vodka and a house-made mix but that’s where the similarities end. There’s a Bloody Wasabi with wasabi peas, a Bloody Balsamic with aged balsamic and haricot verts and a Bloody Bacon, with, you guessed it, bacon. If you can’t decide on one, try their flight which includes all three variations for $18. (929 F St., NW; 202-347-4265)

Del Campo: If you’re a fan of seafood, head over to this Latin American restaurant for their Pantera bloody mary. Made with Sol de Ica Acholado Pisco, fresh lemon, fish stock, red onions, celery, squid ink, apple-wood smoked tomato juice, horseradish, Worcestershire sauce, fresh pepper, Moldova salt and grilled rocoto, this Bloody is not for landlubbers or the faint of heart. (777 I St., NW; 202-289-7377)

The Heights: Order two Bloody Marys from the menu: The Samurai (horseradish infused vodka, pickled ginger, cucumber and shrimp) and The Dirty Harry (horseradish infused vodka, olive juice, celery and blue cheese crumbles). Or, dare to be different and create your own bloody mary concoction. Choose your liquor (vodka, gin, tequila), select your spice level, add some flavor (lime juice, lemon juice, horseradish, hot sauce, balsamic, sriracha, old bay), top it with a garnish (lemon, lime, olive, celery, dill pickle, cucumber, pickled ginger, crispy potato strings) and then load on the good stuff (blue cheese, smoked bacon, steamed shrimp, shishito pepper). (3115 14th St. NW; 202-797-7227)

The Source: In addition to their Classic Bloody Mary, this Asian fusion eatery has a trifecta of unique Bloody Marys. If you’re into seafood, try the Chesapeake with horseradish panna cotta and Maryland crab. D.C. and sausage enthusiasts should go for the District, which has a black pepper-celery salt rim and is topped with a half smoke. If a spicy Bloody Mary is what you crave, order the Shanghai with a chili salt rim and pickled Szechuan chili garnish. (575 Pennsylvania Ave., NW; 202-637-6100)

Tico: Instead of using bacon as garnish, this Latin-inspired restaurant has the Bloody Chancho with bacon infused reposado tequila, homemade bloody mary mix and “tico”rashi rim (a play on the Asian spice mix, togarashi). Enjoy it with the small plates brunch menu offered on the weekends. (1926 14th St. NW; 202-319-1400)

Photos via B Too and The Heights