Toma Original Bloody Mary Mixer

Peppery, acidic and slightly smoky, this Sip Award-winning bloody mary mix from Toma is more complex than your typical mix. It’s less sweet than standard fare, with a moderate kick: Toma makes their own sriracha and chipotle-tomatillo sauce, which they sub in for the typical vinegary hot sauce found in a bloody mary. Toma doesn’t use any artificial flavors, corn syrups or MSG, and unlike many bloody mixes, this one is vegan. The mix is nicely viscous and not too smooth; in addition to a balanced, delicious cocktail, it’ll make a great addition to a sauce or soup. Don’t just take our word for it: Toma’s bloody mary mixers have won six Sip Awards.

Ingredients

Ingredients: Water, Tomato Paste, Tomatillo, Horseradish (Prepared Horseradish, Water, Distilled Vinegar, Salt, Soybean Oil, Natural Flavor), Worcestershire Sauce [Water, Organic Vinegar, Organic Gluten-Free Tamari {Water, Organic Soybeans, Salt), Organic Sugar, Salt, Organic Garlic Powder, Organic Onion Powder, And Organic Spices], Dijon Mustard (Water, Mustard Seed, Vinegar, Salt, White Wine, Citric Acid, Tartaric Acid, Turmeric, Spices), Salt, Lemon Juice Concentrate, Balsamic Vinegar, Red Jalapeño Puree (Jalapeño, Salt, Acectic Acid), Bell Pepper, Chipotle Pepper Powder, Garlic, Ketchup (Tomato Concentrate from Red Ripe Tomatoes, Distilled Vinegar, Sugar, Salt, Onion Power, Spice, Natural Flavoring), Celery Salt, Agave Syrup, Onion, Black Pepper, Cider Vinegar, Orange Juice Concentrate, Raisins, Gluten-Free Soy Sauce (Water, Soybeans, Salt, Alcohol), Figs, Ground Celery, Cayenne Pepper
Allergens: Soy
Specifications

Net Weight: 12 ounces
Place of Origin: New York
How to use

A surprising byproduct of the Russian Revolution.

Ferdinand Petiot, a French bartender in the 1920s, wasn’t sure how he could sell the bland spirit—vodka—that escapees of the Russian Revolution brought to Paris with them, so he mixed the liquor with American tomato juice. Eventually, Petiot moved to New York to run the King Cole Bar, where his signature cocktail was further seasoned for more flavor—and renamed by some to the Red Snapper. While many argue over the classic ingredients (bloody mary cocktails include some combination of Worcestershire sauce, Tabasco, celery salt, lemon juice, horseradish, black pepper and cayenne), this Prohibition-era cocktail has become a brunch mainstay.

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HOW TO USE

Shake well before opening. Mix 4 ounces of Toma with 1.5 ounces of the spirit of your choice (vodka works well here) in the well of a shaker with ice. Shake, strain, and pour; we recommend garnishing with a celery stick and a couple ice-cold poached shrimp.