A Bloody Mary ushers in the day.

A Sunday morning staple for nearly 80 years, the advent of Bloody Mary bars stocked with unexpected condiments as diverse as beef jerky and scallions is rejuvenating this tomato juice and vodka cocktail.

Bloody Mary bars, as with salad bars, allow each person to mix and match a slew of condiments, from shaved fresh horseradish, anchovies and pickled asparagus to stuffed olives and fresh fennel slices, to the basic drink.

"It's all the rage to take a classic Bloody Mary and modernize it by lining up all kinds of condiments. The cocktail has always been popular, but more so now because these condiment bars let each person create a drink to suit their tastes," says Shawn Kelley, spokeswoman for Distilled Spirits Council of the United States.

The concept that has reinvigorated Sunday mornings at sports bars and restaurant brunches nationwide easily can be replicated at home. Here is a simple blueprint for a casual Bloody Mary party:

• Stock a bar with Bloody Mary basics: vodka, tomato juice, black pepper, Worcestershire sauce, lemon slices and Tabasco pepper sauce.
• To help guests mix their own drinks, place a card with a basic Bloody Mary recipe near shot glasses for the vodka.
• There are no wrong condiments, but aim for foods that go well with fresh tomato. Suggestions include the traditional celery stalks, scallions, cucumber, carrot or zucchini sticks, sliced fennel, lime slices, sliced peppers, beef jerky, cheese sticks, baby corn, green or black stuffed olives, fresh grated horseradish, wasabi and anchovies. Also try pickled asparagus, eggs, turnips, onions, green and yellow beans or okra.
• Take the edge off the cocktails by serving a baked egg dish, toast or bagels and fruit. Frittatas, or baked eggs, can be assembled before guests arrive and cooked while drinks are being poured.

It has a Bloody Mary brunch on Sundays that always has a waiting line.

"You probably would not order a martini at 11 a.m., but you would not hesitate to order a Bloody Mary," Hamilton says. "This drink signals the beginning of a relaxed day."

Mix vodka and cold tomato juice in a glass. Add pepper, Tabasco and Worcestershire sauces. Add a squeeze of lemon, stir and serve.

Makes one drink.

Source: www.drinksmix.net

Pour vodka and tomato and lemon juices in a cocktail shaker over cracked ice. Shake and pour over ice in a highball cocktail glass. Add Worcestershire and Tabasco sauces with salt and pepper to taste.

Serve with celery stem and lemon wedge.

Source: www.cocktailtimes.com

In a large bowl, combine eggs with salt, pepper, chili powder and cilantro. Whisk until evenly blended and set aside. Heat olive oil in an ovenproof 10-inch nonstick skillet over medium heat. Saute the onion five to six minutes, until softened and slightly golden. Add red and poblano peppers and cook 2 minutes more. Pour the egg mixture into the pan, swirling to make an even layer. Reduce the heat to medium-low, scatter the cheese over the top and cook, covered, until the eggs are nearly set. (Shake the pan occasionally to prevent sticking.)

Turn on the broiler and place the pan under the broiler for a minute or two to set the top. Remove from heat and let cool in the pan for 10 minutes. Place a round platter on top of the pan and invert to remove frittata. Garnish with cilantro, cut into wedges, and serve warm or at room temperature.

Makes 6 to 8 servings.

Source: Allrecipes.com

Heat oven to 325 degrees. Coat the sides and bottom of an 8-by-8-by-2 and 1/2-inch glass baking dish with butter and flour. Heat bacon grease in a medium nonstick skillet over medium heat. Add onions and season with salt and 1/8 teaspoon of the pepper. Cook onions until tender, about eight to 10 minutes. Let onions cool.

Beat eggs in a medium bowl. Add onions, ham, cheese, cream, breadcrumbs, 2 tablespoons of the chives, rosemary, sage and the remaining pepper and mix well.

Pour the egg mixture into the prepared dish and sprinkle the remaining chives over top. Bake until the mixture is firm in the center, 35 to 45 minutes. Place on a rack to cool. Trim the outside edges. Cut into six squares. Place squares on a baking sheet and cover with foil. Reheat for about five minutes before serving.

Do-ahead tip: The egg mixture can be baked up to two days in advance and refrigerated, or frozen up to one week in advance. Let thaw. Cut and warm as directed.

Makes six servings.

Source: Adapted from "Cocktail Food" (Chronicle, $16.95)