CAMDEN — Looking for a monumental-sized Bloody Mary that takes an hour and a half to consume? The Camden Sea Dog just debuted an impressive Bloody Mary Bar on the last weekend of November and it is a sight to behold.

First off, forget the dinky pint-sized Mason jars; this drink comes in a quart-sized Mason jar. Bar Manager Amanda Dennison said, “We just started brunch service and wanted something big and over-the-top to go with it. One of our managers used to put on a Bloody Mary bar in Boston with these giant quart-sized Mason jars, so we’ve adopted that.” Everything else comes from Dennison’s own imagination.

There are the typical offerings such as: celery, olives, pickles and gherkins, horseradish, lemons and limes. But Dennison has kicked it up with some truly inspiring additions, such as the candied pork belly strips and natural casing sausage links, blue cheese stuffed olives, asparagus, caprese skewers of mozzarella and cherry tomatoes, fresh herbs, stuffed sweet peppers — and if you go for the $3 up-charge — even a skewer of four Cajun shrimp.

“Let’s do it huge, let’s make it big,” she said.

The bar uses their signature Ice Pik vodka and offers a choice of either infused lemon and lime vodka, spicy jalapeno, bell peppers and cilantro vodka, or just plain. Combine that with their housemade Bloody Mary mix and you get your choice of a coated rim with either: celery salt, sea salt and black pepper and Old Bay seasoning.

One can then further play with the alchemy of the taste with the full range of horseradish, clam juice, lobster juice hot sauces, Worcestershire and mustards available on the bar.

The perfect Bloody Mary is boundless, but the one I made included:

• Vodka: Plain Ice Pik vodka
• Rim: Old Bay seasoning
• Fruits and Vegetables: Celery, gherkin, lemon, lime, blue cheese stuffed olives and asparagus stalks
• Meats: Candied pork belly and skewer of Cajun shrimp
• Flavor additions: Horseradish, Cholula Hot Sauce, Worcestershire and pepper

Asked what she’d create for herself, Dennison said, “My ultimate would be the spicy Ice Pik vodka, the sea salt and pepper rim, some caprese skewers, pickles, pork belly, celery, lemon lemon and lots of hot sauces.”

“Our customers loved it last week when we opened for brunch,” she said. “This past Saturday, you could look down the entire length of the bar and nearly every single person had one of these giant quart-sized Mason jars in front of them.”

For $9 (not including the shrimp), this is also a gargantuan deal. You won’t need two and give yourself at least two hours to consume it!

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Kay Stephens can be reached at news@penbaypilot.com