Bloody Marys are a pretty basic brunch drink. But on a recent trip to The Vanderbilt in Brooklyn NY, the Bloody was somehow quite different. It wasn’t the just house-made scotch-bonnet hot sauce. Or the garnish of a house-made pickled string bean, and the special pimenton salt that rims the glass — although all of those are fabulous touches. We got bartender Brian Floyd to give up his secret ingredient — a splash of pineapple juice — and the recipe. The recipe is for 12 because Floyd is a bartender so he thinks big. And who wants to drink Bloody Marys alone?