Throw some spice and zest into your brunch with our best of the best bloody mary collection— featuring a bloody mary mix crafted by Pastoral alum Stu Waters. Small batch pickles from Brooklyn, NY and Andalucian olives make a garnish that stands on its own. Snack on sharply flavorful six year old cheddar and smoked cumin gouda from Wisconsin alongside handcrafted salame from California’s famed P.G. Molinari and Sons. Or combine it all to make the most elaborate brunch concoction of your dreams!
Marieke Smoked Cumin Gouda raw cow's milk, Wisconsin, 6oz
Widmer’s Six Year Cheddar cow's milk, Wisconsin, 6oz
Stu’s Bloody Mary Mix, Illinois, 8oz
Stu’s Sour Pickles, Illinois, 32oz
Dequmana Olives, Spain, 12oz
Pickled Carrots, New York, 16oz
Salametti pork salame, California, 8oz