For Boise Weekly's Annual Manual, we did some tough investigative reporting. We scoured the city to find all the random, is-that-a-salad-or-a-drink garnishes that Boise bars put on vodka-tomato cocktails. The list of bloody mary accoutrements includes a pile of arugula, fried bleu cheese olives, slabs of bacon and just about anything else you can find in a kitchen. Ready a straw and a fork.
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