The Recipe That Started It All

If you’ve ever tasted a Bloody Mary that made you stop mid-sip and say, “Wait… this is different,” you already understand why I had to create my own.

But the real story of Diane’s Bloody Mary started long before the first bottle. Long before the garden, the events, or the restaurant pop-ups. It started in the kitchen. With my mom. With Sundays. With a recipe that simmered for hours and filled the house with the kind of smell that makes you pause and just breathe it in.

We called it crab cioppino. A hearty, briny, tomato-based seafood stew that was part celebration, part tradition and entirely unforgettable. It was deep and layered and built from whole ingredients. There was no cutting corners, no shortcuts. She’d simmer it all day, and I remember sneaking bread from the counter, dipping it into the pot when she wasn’t looking. I can still feel that warmth, taste that richness. That’s where my story began.

When I set out to create a Bloody Mary mix, I didn’t want just another shelf product. I wanted that feeling. That memory. I wanted the real thing.

That’s why we use whole San Marzano tomatoes instead of paste. It’s why there are only a handful of ingredients in each bottle. It’s why we say things like “from my garden to your glass” — because it really did start in my backyard, with rows of tomatoes I planted myself.

To me, this isn’t just a mixer. It’s a family story in liquid form.

It’s a little bit of tradition. A little bit of West Coast sunshine. And a whole lot of love for food, hosting and the people we feed.

So here’s to honoring the people and the flavors that shape us. And here’s to bringing that same heart to your table.

Cheers,
Diane