The bloody mary's history is much more refined than you might think: It was created at Harry's New York Bar in Paris and then popularized in the U.S. at the St. Regis Hotel in New York in 1933. But its upscale, refined image has long been abandoned for a more popular brunch trend that loads garnishes, sandwiches, seafood, and sometimes entire multi-course meals on top of its glass. Some areas of the country are well-known for embracing the shift, like Wisconsin and Southern California, where you can get an outrageous bloody mary at almost any bar. Other places, like New York City, prefer to update a bloody mary's mix or use a simple but unusual garnish. Either way, you get something like these 26 over-the-top bloodies found across the country.