The best Bloody Mary in Seattleâand probably in the entire worldâis at the new Ballard barbecue spot Bitterroot. They donât mind telling the ingredients; unless you have a smoker, you cannot replicate it. Ready? Pureed house-smoked tomatoes mixed 50-50 with tomato juice, fresh lime juice, Worcestershire, grated horseradish, celery and kosher salt, black pepper, crushed-up dried thyme, Spanish paprika, and Tabasco. Add a six-hour-smoked-salt rim, then pickled okra, radish, cauliflower, jalapeño, and/or carrot for garnish, plus a meat treatâmaybe kangaroo or maple-bacon jerky. Kelly O, regarding the results: âHOLY MOLY.â (Bitterroot, 5239 Ballard Ave NW, 588-1577, 11 amâ2 am, $9)