One place our family has been stopping at, when we travel to Northern Wisconsin is the Hilltop Bar/Grill in Stevens Point. A nice place for a cold one and some great food.

Noticed that in their Bloody Marys (the best I've had, IMHO) they:

Add peperoncini to their pickles and let the flavors mingle for a few days. Adds a little "heat" to nice crisp sour pickles. They have buckets full of this stuff behind the bar.

Then they add about a tablespoon of this juice and at least one of the pickles to their standard tomato mix.

If you haven't done this, give it a try!

Interesting tip Ron, I'll have to try it. I pride myself on making one of the best bloody mary's you'll drink and always looking for that "edge." do you know if they're adding any of the juice from the peperoncini jar or just the peppers? Any idea how long they let them sit?

I'm located near Stevens Point and what Ron is saying is pretty common around here. The pickles and peperoncini are stored in huge glass jars and probably been sitting around for weeks. And yes, they add juice from the jar using ladles to get at the juice as the jar gets emptier. Maybe a couple of tablespoons or so.

A couple of drops of pickle juice is a closely guarded secret that I have used for years... Since we are sharing secrets; another one is... use ONLY LEA & PERRIN, off brands will destroy your mix. One last thing; if you do not have time or fixin's to make your own mix... The best off the shelf BLOODY MARY MIX you have ever tasted isZing Zang