Red Eye Bloody Mary Mix

Big Texas Taste That Beats All The Rest

The showdown has begun. Cuz nothin’ compares to a Texas Bloody Mary. Born in a chuck wagon during a cattle drive, Cookie (the cook) spiced it with peppers harvested along the side of well-traveled trails. Tired cowhands relished the sight of this delicious, thick, spicy tomato offering.

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Our Master Kettle Keeper continues the tradition by using more tomatoes than any other mix and seasoning it like only a true Texan can. After one sip, you’ll taste the difference. A Bloody Mary that kicks it up a notch in flavor.


Red Eye Original Bloody Mary Mix
RedEye Original Premium Bloody Mary Mix has more tomatoes than any other mix, and is seasoned like only a true Texan can. Flavored with lemon juice, worcestershire sauce, celery seed, coarse black pepper, and jalapeno, RedEye Original is so meaty you can almost eat it!


Red Eye Outlaw Bloody Mary Mix
After one sip of our RedEye Outlaw Bloody Mary Mix, you’ll taste how we kick it up a notch in seasoning and flavor. The secret is our time-honored recipe made in small batches under the constant supervision of our Master Kettle Keeper.



Red Eye Bloody Mary Mix is great for more than just cookin’ up some spicy cocktails. Try Red Eye Bloody Mary Mix in some of your favorite recipes. Here are some recipes to get started:

Red Eye Original Chili Con Carne

  • 2 tbsp. oil
  • 3 medium onions, chopped
  • 2 lbs. ground beef
  • 1 32 oz. Red Eye Original Mix
  • 6 oz. tomato paste
  • 3 tbsp. chili powder
  • 1 ½ tbsp. cumin, ground
  • 1 bay leaf
  • 2 tsp. salt
  • 1/8 tsp. pepper
  • 2 cans (15 ½ oz.) pinto beans

Saute onions and garlic in oil in a dutch oven. Add ground beef and brown. Add rest of ingredients except pinto beans. Simmer covered for 2 hours. Add drained beans. Heat until beans are heated through.


Red Eye Outlaw Crawfish Jambalaya

  • 8 oz. can beef consommé
  • 1 cup chopped onions
  • ½ cup chopped green bell peppers
  • 1 sm. fresh jalapeno, seeded and chopped
  • 4 oz. sliced mushrooms, drained
  • 1 lb. peeled crawfish tails
  • 2 ½ cups long-grain uncooked rice
  • 1 stick butter, melted
  • ½ tsp. salt
  • ¼ tsp. cayenne
  • ½ cup Red Eye Outlaw Mix

Combine all of the ingredients in an eight-to-ten cup rice cooker. Do not add water. Turn on cook cycle. When the cycle is over, keep on warm cycle for at least 30 minutes. Do not attempt to cook this in a smaller rice cooker. Makes about 8 servings.

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