Made in Virginia 2015: Texas Beach, Richmond

Texas Beach Bloody Mary Mix

Thousands of bartenders are kicking themselves right now because Austin Green and Greg White got there first. While tending bar at various Richmond brunch spots, the pair noticed, “With most of the larger Bloody Mary companies, you have to doctor it up by adding Worcestershire sauce or peppers,” says Green. “We thought, ‘This is ridiculous, why not have a recipe that’s good right out of the bottle?’” And so, after bringing in a third partner, Rob Wooten, Texas Beach Bloody Mary Mix was born in 2014. “It’s more robust,” says Green of his mix. “There’s a savory aspect towards the front, thanks to cumin and turmeric. Then a subtle rising heat comes toward the end of the taste from chili hot sauce and fresh horseradish. We also incorporate two brines—a pickle brine made by Pasture chef Jason Alley and an olive brine I make myself.” The mix is now on the shelves of 40–50 Richmond restaurants and markets. Bloody brilliant. $10. TexasBeachBloodyMary.com