Bloody Mary

Six ways to dress a Bloody Mary, built by a nine-time World Champion. Damon Holter — the pitmaster and self-described “Grillmeister” behind Croix Valley Foods — didn’t stop at rubs and sauces. His Hudson, Wisconsin kitchen runs the same competition-tested seasoning on the bar as it does on the pit.

The range: Bold n Spicy, Garlic n Dill, Horseradish and Pepper Bloody Mary seasonings, plus Original and Spicy rim salts — four bottles and two shakers, built to dress a jar of tomato juice properly.

Bottle, ice, vodka, done — or skip the vodka and it doubles as a Bloody Caesar or Michelada base for brunch.

Explore more: our Croix Valley and Cocktails collections.