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Review: Demitri’s Bloody Mary Seasonings

You know at a glance that Demitri’s is not your everyday Bloody Mary mix. The color and thickness of A1 steak sauce, Demitri’s is not a “just add vodka” mix. You need tomato juice (and lots of it): A mere 2 ounces of the mix will flavor a full quart of tomato juice or V8. The vials these mixes come in are reminiscent of a bottle of soy sauce, and they also come in convenient pouches, perfect for flavoring a pitcher of Bloodies at a time without having to refrigerate the leftover mix.

We tried all four of Demitri’s Bloody seasonings as well as its two “RimShot” rimming powders.

Demitri’s Bloody Mary Classic Recipe – Really rich, a recipe that lets the tomato juice shine. The heat is mild and the flavor is meaty, savory, and classic — a perfect balance of everything you want in a Bloody Mary. Looks good and tastes even better. A [BUY IT NOW FROM AMAZON]

Demitri’s Bloody Mary Chilies and Peppers – The Classic Recipe kicked up a notch, as Emeril might say. Here you still get a good slug of tomato and rich, Worsterchire-like savoriness, then the heat comes on, lingering as you enjoy it. Definitely one for those who like moderate heat — but not an overwhelming amount of spice — in their Bloody. A- [BUY IT NOW FROM AMAZON]

Demitri’s Bloody Mary Chipotle-Habanero – Lots of heat here, and while it fires up the mouth and stomach, it really burns the lips. Habanero will trump the mild chipotle every time, so if you’re looking for heat, you needn’t look further than this blend. It’s right on the edge of how hot I can handle my breakfast — though perhaps I used too much in my sample cocktail — but fireheads will love this one. B+

Demitri’s Bloody Mary Extra Horseradish – The name says it all. This is perhaps the sweetest of the bunch, and the extra horseradish in the recipe doesn’t add much to the experience. There are notably no “chunks” of anything in the mix, and perhaps having the horseradish pulverized into a virtual liquid keeps it from making much of a showing. Stick with the Classic and add your own horseradish if you’re a junkie. B+ [BUY IT NOW FROM AMAZON]

Demitri’s Bloody Mary RimShot! – Rimming a drink is always a matter of personal taste for the drinker, but with Bloody Marys they make a lot of sense. After all this is a drink that is often garnished to within an inch of its life, so why not go all the way and spill over the edge of the glass with more stuff? This rimmer is something you can pretty easily do on your own. While Demitri’s claims (of course) a secret recipe, it comes across mainly as coarse salt, celery salt, and ground pepper. The celery component is really clear hear, and then the pepper takes over. Good balance in the blend; I’d buy it just to get it all premixed and in the handy rimming tin. A- [BUY IT NOW FROM AMAZON]

Demitri’s Bloody Mary Bacon RimShot! – Bacon and salt are two of my favorite things, and sure enough they work perfectly with a Bloody. Taste’s authentic and makes you instantly crave a bacon cheeseburger. The effect is much different than the standard RimShot, and, for my money, it’s a more exciting, surprising, and complementary addition to the drink. Bacon always makes for a conversation piece, too. A [BUY IT NOW FROM AMAZON]

mixes: $11 to $13 per 16 oz. bottle; RimShots: $8 per 4 oz. tin / demitris.com

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Demitri's Bloody Mary Classic Recipe



Christopher Null

Christopher Null is the founder and editor in chief of Drinkhacker. A veteran writer and journalist, he also operates Null Media, a bespoke content company.

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  1. Charlotte July 4, 2011

    What about just making a bloody mary from scratch? http://www.drinksmix.net not a bad place to start.

  2. Demitri July 15, 2011

    Hello Charlotte:

    Great question. I think everyone agrees there’s nothing like a fresh, scratch Mary. The challenge is finding a good recipe, and being able to duplicate it. I developed Demitri’s exactly for this reason when I was a bartender: My scratch recipe, perfect every time, in no time.

    It’s always fun to experiment though, and my latest experiments include infusing tomato juice instead of spirits. This brings much more flavor control than relying solely on spirits to carry the flavor.



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