This Sunday morning, there’s a good chance that there is a Bloody Mary on the breakfast and brunch menus of many restaurants and foodservice operations across the US. If you’re trying to make a Bloody Mary with body, flavor, and that brilliant red color, you can’t simply pluck the cheapest tomato juice off the shelf. Ideally, you use a customer-forward, trusted, and genuinely tasty brand.
With that comes a statement to your patrons and staff that only the highest quality Bloody Mary can be part of your menu. For years, Bloody Mary connoisseurs have placed their trust in Sacramento® tomato juice, a product of Red Gold Foodservice. Established in 1942, Red Gold is a premier tomato company with a range of tomato-based juices, sauces, and condiments; according to their website, they produce “the freshest, best-tasting tomato products in the world.”
In 2001, Red Gold bought the tomato brands and assets from Tri-Valley Growers, a California company. Serendipitously, one of their products was Sacramento® tomato juice. Since that acquisition, the 46-ounce canned Sacramento® tomato juice has become one of the top Red Gold products.
This basic tomato juice is a fan-favorite, “but there’s always been small but loyal following for Sacramento® brand blood mary mix – in a can,” said David Halt, Senior Director of Business Development at Red Gold. “We let that following incubate for quite a while,” said Halt, “but we finally decided to invest in the brand and product.”
For Halt and his tomato-savvy colleagues, their Bloody Mary mix is all about the body of the tomato juice, as well as its packaging. Accordingly, Red Gold invested in a glass, resealable, 32-ounce bottle for their Bloody Mary mix, so it’s ready to support the bar’s operation by eliminating what could be a precarious pour from a 46-ounce can.
The company also performed an “intensive deep-dive” into competing Bloody Mary mixes, Halt explained. To create a Bloody Mary mix that satisfies modern patrons, Red Gold formed a panel of ten different food and beverage experts, sent them samples of their mix, and asked them: “What would you change?”
The final mix is a product of these changes, but it doesn’t stray too far from its foundations: thick, rich tomato juice. The mix retains the integrity of Sacramento® juice but features more Worcestershire sauce, garlic, and horseradish, which is visible in the mix. Halt acknowledged the influence of secret spices; and while he can’t disclose them, he generously shared the basic features of a good Bloody Mary.
Even in the era of Instagram-able, innovative brunch dishes, the fundamentals of a good Bloody Mary remain basically the same. “In addition to the trademark spices and tomato base, a Bloody Mary mix needs to be well-chilled, said Halt, so it doesn’t become diluted by ice and vodka. A classic sea salt brim sharpens the savory flavors, and a garnish of celery or green olive completes the look.”
While Bloody Marys are widely recognizable, there’s ample room for creativity in the garnish department, as well as the alcohol. Because Red Gold is a U.S. brand, Halt foresees future partnerships with vodka brands in the ‘States, but notes that Bloody Marys aren’t restricted to vodka. Depending on the region, mixologists might pair tomato juice with tequila, gin, and even beer.
Inventive Bloody Marys appeal to brunch-goers as well as patrons at higher-end breakfast restaurants. On new-and-improved breakfast menus, Bloody Marys aren’t just a beverage, said Halt, but an opportunity for customers to eat their drink – and for restaurants to “advance their margins.”
“This advent of adding appetizers turns a $6.95 Bloody Mary into a $9.95 order, or an $11.95 order, simply by upgrading the presentation,” said Halt. If restaurants aren’t sure what to add, Halt recommends parlaying a signature dish into the bloody mary. Slide famous onion rings or tater tots onto a skewer, add it to the bloody mary, and you’ve created a unique dish – and potentially reduced food waste.
In their pursuit of the perfect bloody mary mix, Red Gold isn’t wasting any time. On an ongoing basis, they’re listening to the needs of their customers, which include up-and-coming eateries as well as food chains and renowned restaurants: most notably, in New York City, where Bloody Marys originated at Carmine’s, and other famous restaurants including Boston, MA based Legal Sea Foods view Sacramento® tomato juice as the “gold standard” for their Bloody Marys and other dishes, said Halt.
One of the most common questions is how to properly serve a Bloody Mary, which Halt summarized: “You want to use a tall, clear glass,” he said, “so you can see the brilliant red of the tomato juice.” The traditional round glass works well, although “cut glass” shows off the body of drink.
Regardless of the glass, Halt recommends serving Bloody Marys in a standard 16-ounce size with the garnish of choice. When it comes to this time-tested drink, the fruit stems from the foundation, while the “fun” is subject to food makers’ discretion: be it the garnishes, alcohol, or glass style. Whether they stick to celery or pile on the sliders, restaurants serve a great cocktail – and potentially, a hearty breakfast – when they use Sacramento® Bloody Mary mix.
To support operators in the restaurant industry, Red Gold uses a network of food service brokers, who are trained to answer any questions about Red Gold products and applications. More information is available on how to add the next generation of Bloody Marys to your menu on the web at https://redgoldfoodservice.com/ or by calling 866-729-7187
