We like to keep our Bloody Mary mixes light and bright – more of a tomato juice than a tomato sauce. But that doesn’t mean that we don’t sometimes crave a Bloody that’s thick, rich, and tangy. When that craving hits, we add a splash of the Sorghum Mustard BBQ Sauce that Chef Ian Boden uses at The Shack in Staunton, VA.
Its mellow and unique sweetness is delicious mixed up with Bloody Brilliant – or, you know, slathered on a slow-smoked pork shoulder or a rack of ribs!
Ingredients: sorghum syrup, cider vinegar, water, mustard, salt, starch, spices.
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