A good Bloody Mary will cure your Sunday hangover, send a shock of vitamin C to your system and offer a glimpse into your future as a virile, vegetable-eating individual. Or at least the splash of vodka will make you feel like the latter. Cole's makes its day-altering Bloody Marys in-house. Created by Cole's bar manager, the Southern-raised Brent Falco, the brunch cocktail mix is made of pickle juice from Cole's infamous atomic pickles, horseradish, meat rub from the kitchen and blended tomatoes, along with a handful of other spices. The Bloody Mary mix marinates for 24 hours and is made fresh every week. The resulting Bloody Mary is a savory blend, thick and rich with a kick of spice, served with a stalk of celery and Cole's signature pickle. The brunch cocktail is particularly coveted among regulars, perhaps because it is only available on weekends until 6 p.m. After finishing three rounds, Bloody Mary drinkers have been known to leave the bar with the strength of Popeye — or at least that's how they remember it. 118 E. Sixth St., dwntwn. (213) 622-4090, 213nightlife.com/colesfrenchdip.