The world’s only magazine all about bloody marys, for the bloody mary enthusiast.
In this issue:
State of The Bloody Mary: Challenging Regionality
How to Elevate Your Home Brunch: Farm to Table Edition
Featured Recipe: The Urban Gardener’s Green Bloody Mary
Drinks with Greg: Garden Fresh
Featured Spotlights:
Jen Girdon
Seaside Grown Bloody Mary Mix
Willy Willy Hot Sauces
Completely Pickled
Letter from The Editor
Welcome to the Farm-to-Table issue of Bloody Mary Enthusiast Magazine! In this issue, we celebrate the season of renewal by featuring fresh and vibrant bloody mary recipes that are inspired by spring’s abundance. Liz McCray shares her expertise in creating a farmer’s market-inspired brunch, while Jason Pirock whips up a green bloody mary recipe packed with an array of farm-fresh vegetables.
We also shine a spotlight on a variety of farm-to-table bloody marys from across America, including Picklemary pickles, Willie Willie hot sauces, and Seaside Grown, a bloody mary mix crafted from the harvests of a farm that has been in operation for over 115 years. Our enthusiast spotlight features Jen Girdon, a seasoned bloody mary connoisseur who has traveled far and wide to explore the drink’s endless possibilities. Lastly, Greg Tooke shares tips on incorporating fresh spring veggies into bloody marys all year round.
As always, we extend our deepest appreciation to our contributors, who are not only knowledgeable about the bloody mary community and industry but are also dedicated to its continued growth and success. We invite you to join us in raising a glass to this incredibly fun and creative community of Bloody Mary Enthusiasts. Cheers!
Shelley Buchanan
Editor-in-Chief
Download Volume 4 today!
