Back when it all began...
The story of the perfect Bloody Mary begins where many Bloody Marys do — with a bartender, and a passion.
In 1988, working at the popular jazz club, The New Orleans Restaurant in Seattle's Pioneer Square, Demitri Pallis was frustrated at the inconsistent flavor and quality of his bar's Bloody Marys. Like in many establishments, from bartender to bartender, day to day, a customer couldn't count on a consistent and delicious Bloody Mary.
So one day when he just couldn't take it anymore, Demitri set out on a journey in mixology that would change the course of his life. It took him over a year to develop his recipe for the perfect Bloody Mary, with the help of dozens of unsuspecting customers telling him, "too hot, not hot enough, needs this or that...."
At the end of it, Demitri was armed with a recipe that is now synonymous with the perfect Mary. Instead of battling the age-old effort to get everyone to follow a complex recipe, Demitri mixed his fourteen natural ingredients in advance so that any of The New Orleans' bartenders could simply add a shot glass of spices to tomato juice and they'd have it. Always fresh, exact consistency, and a recipe nobody could touch.
Everyone, including neighborhood bartenders, loved Demitri's new Bloody Marys, and he soon found himself making his secret recipe sauce for other bars in the area.
News of a good Bloody Mary spreads fast. Today, Demitri's® All Natural Bloody Mary Seasoning sells in hotels, bars, restaurants, nightclubs and grocery stores in all 50 states. Which means every American can have a perfect Bloody Mary every time, in no time.