Description
The Bloody Mary. One of the most talked about and diverse cocktails in the world. With an endless assortment of ingredients yielding thousands of variations, each Bloody Mary takes on their own distinctive personality.
J. Phillip Johnston, creator of one of the most unique Bloody Mary companies in the country, Bloody Point Mixing Co., has taken this a few steps further. 95 steps to be exact. Introducing The Bloody Mary Cookbook, a collection of 95 recipes and short stories based around food, not drink.
The original idea behind Bloody Point Mixing Co. was to create a product line with dual purpose. The first was to create a unique, clean and balanced line of Bloody Mary’s consumers would fall in love with. The second, was the ability to use those same products to create culinary dishes that have never been seen before.
Different herb and spice arrangements in Bloody Mary’s make them the perfect ingredient in a kitchen. Taking this even further, The Bloody Mary Cookbook is primarily based on one unique product. Bloody Point Evolution, the world’s first dehydrated Bloody Mary/seasoning/meat rub. Evolution is already in the market and has been on QVC, Fox & Friends morning show, and featured in the streaming cooking show Fresh to Frozen and Back. Evolution is such a diverse product; it provides chefs and cooks with an entire new way to implement in their dishes.
The book takes both the casual Bloody Mary drinker and connoisseurs on a culinary experience that opens their minds to a new realm of thinking. Many consumers purchase a bottle of Bloody Mary, drink a few, but have a hard time consuming the entire bottle before the expiration date. This is a major concern to many consumers. Instead of throwing the remaining out, they can now make a Bloody Mary Basil soup, or a BBQ sauce without wasting a drop.
In short, this book shows consumers how to consume Bloody Mary’s in a completely different way. It also demonstrates to the culinary world a completely new take creating memorable dishes.
About the Author
Justin Phillip Johnston was born in Tupelo, Mississippi in 1976 and raised in Kokomo, Indiana surrounded by a family of entrepreneurs. They strongly encouraged creativity and his passion to “attempt” to improve everything he touched. After graduating with a business degree from Indiana University in Bloomington, Indiana in 1998, he eagerly traded the snow for the beach and moved to Hilton Head Island. Almost immediately he immersed himself in the restaurant and bar industry allowing his creativity and passion to improve to run rampant. This brought him to the Bloody Mary industry. He wasn’t happy with products in the market, so the quest began to create a Bloody Mary mix to end all Bloody Mary mixes. He didn’t know much, but what he did know is that it had to be superior. It had to be different. So, it was created as an elite Bloody Mary as well as a unique cooking component to be used in the culinary industry. This led to the creation of multiple products all leading to him writing The Bloody Mary Cookbook. He currently resides in Carmel, Indiana with his wife Beth and two stepchildren.
