Extra Spicy Bloody Mary Mix

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• Description
• Nutrition & Ingredients
• Our Story

• Triple-threat heat from fresh peppers & horseradish, built on our signature dill pickle profile. Just pour to fire it up.

  After years of requests to turn up the volume on our Original, we unleashed the fire without sacrificing the garden-fresh brightness. While most spicy mixes rely on oils or extracts that mask everything underneath, we took a different path. We build this intensity with a triple-threat of fresh heat: a heavy hand of fresh-ground horseradish, sharp serrano peppers, and the deep, creeping glow of habaneros. Because we use whole, fresh-cut peppers rather than powders, you get the full flavor of the garden up front followed by a robust, unwavering heat on the back end. It's a complex burn that never comes at the expense of the flavor. No doctoring required — you won't need to add hot sauce or horseradish. Just pour and garnish to spice it up. 

  → The Details

  • Makes 4–8 Bloody Marys depending on glass size
  • Pairs with vodka, tequila, beer, or nothing at all
  • Named Best Bloody Mary Mix by Food & Wine
  • 100% natural ingredients — no preservatives, no major allergens
  • Made with fresh cucumber, dill, garlic, habanero & serrano
  • Zero-food-waste kitchen — 35,000+ lbs composted annually
  • Vegan & gluten-free
  • Made in Denver since 2012
  
  

  → The Signature Serve

  Shake the jar vigorously — our fresh ingredients settle naturally. Combine 3 parts mix with 1 part premium vodka over plenty of ice. Rim with our Bloody Mary Rimming Spice.

  Also try it as:

  • A Michelada — 2 oz of mix in a crisp Mexican lager with a squeeze of lime
  • A zero-proof sipper — over ice with a bold garnish, no spirit needed
  
  

  Complete the serve:

   Add our Bloody Mary Rimming Spice — it doubles as a savory rim for margaritas and a world-class dry rub.
  
  

  Net Weight: 32 fl oz | 1 quart

• Ingredients: water, tomato paste, vinegar, cucumber juice, salt, dill, horseradish, garlic, habanero, spices, serrano
  
  
  

• Here's the dill. We're a small, independent team — no co-packers, no factory lines, no outsourcing. Every batch is built from scratch in our Denver kitchen using whole, fresh produce, hand-prepped with knives and cutting boards. We've been doing it this way since 2012 because the result speaks for itself: a restaurant-quality pour that never compromises on flavor or process. No doctoring required — just pour & enjoy.

  Closed-Loop Mixology. We operate a zero-food-waste kitchen. Every cucumber end, every lime rind, every herb stem gets diverted from the landfill and turned into nutrient-rich compost through our local urban farming partners. Last year, we composted over 35,000 lbs of organic material. Your drink should leave a lasting impression on your palate — not on the planet.