Historically, Charleston has been a rum-loving town, a fact that shouldn’t surprise anyone who recalls exactly how the Holy City became a one-time colonial powerhouse — Triangular Trade anyone? More recently, a few carpetbaggers have begun propagating the lie that brown water is the quintessential Charleston spirit, but they’re more interested in establishing a pan-Southern hegemony of boring locavorism. Yawn. But what do you do the next morning after drinking Planter’s Punch into the wee hours and you are in the midst of a crippling hangover? You get a Bloody Mary, or at least that’s what many, if not most, Charlestonians do. And when it comes to City Paper readers, their favorite Bloody Mary mix is the one that bears our lovely town’s very own name, Charleston Bloody Mary Mix. Made with Worcestershire sauce, sea salt, peppercorns, apple cider vinegar, marjoram, and a habanero mash — there’s no horseradish here — the Charleston Bloody Mary Mix is a bloody good mixer. And it’ll get you back in the game in no time.