There was a “swimsuit” diet for the ladies of my mom’s era involving a glass of tomato juice and a scoop of cottage cheese for lunch, which she never had use for but which my dad followed for decades — subbing clamato juice — when he was trying to get into his ski pants each season. I gave a nod to him and his love of clamato juice on our brunch Bloody Mary menu (11 different Bloody Marys with their individual garnishes), using gin and clam juice and garnished with half a pickled egg, which I called a Bloody Caesar. That was a tasty one, for sure. There was also the Danish Mary, with aquavit and a fresh branch of fennel, and another with tequila and a hit of smoky chipotle in adobo called the Southwest. But all 11 used this same base recipe here. It has all the necessary body from the tomato juice, but we use so much lemon juice that it remains clean and bright, never getting thick or muddy. The “gourmets” often insist on grated fresh horseradish root, but I’ve noticed that the fresh stuff loses its kick almost immediately, and then you end up with bits of flavorless pencil shavings clogging up the glass, while prepared horseradish holds its bite just about forever, and the gratings remain fresh and moist, pleasant to chew. Worcestershire brings depth to the umami already inherent in tomato, and Tabasco — the most perfectly acidic of hot pepper sauces — brings the whole thing to life.