prairie vodka

Culinary-minded Taylor Ellingson kicks off one of Simple, Good & Tasty's new sections, Make It Local, in which our writers attempt everyday dishes and drinks with the challenge of creating an all-local recipe. With spring and summer brunches just ahead, it seemed only fitting to start with a drink that features food on a stick. 

Let's be honest — it's just not brunch without a little somethin' somethin' to take the edge off from last night. Whether it's a mimosa, a Summit Saga, or a Bloody Mary, the proper drink turns breakfast into brunch. So in preparation for your next stretch of mid-morning lounge time, challenge yourself: can you make a Bloody out of only local ingredients? Here's my attempt.

Step one: the drink

Just before embarking on my week-long stay at a cabin with my in-laws and friends, I posted to Twitter and Facebook, hoping to find a local cocktail that would impress the crowd. My friends chimed in helpfully, offering suggestions such as "gin and lake water" (thanks Graeme!) and "lemonade with Shaker vodka, muddled local raspberries or Door County cherries, and mint (thanks nearly everyene else?)."