Bloody Mary Brunch Box
Some Prep
Hog Island Oyster Co.’s Bloody Mary Brunch Box: the spicy Bloody Mary recipe perfected at the San Francisco Oyster Bar, paired with everything needed for a proper oyster brunch at home. From the Northern California oyster farm John Finger and Michael Watchorn founded on Tomales Bay in 1983 — over 40 years of knowing exactly what pairs best with a freshly shucked Sweetwater.
This packages serves 4 people and includes
- 1 bottle of Signature Bloody Mary Mix (33.8 oz.)
- 1 jar of House-Made Pickled Veggies (16 oz.)
- Hogwash Mignonette
- 2 oz. jar of vinegar mixture
- 2 oz. jar dry ingredients
- Choose to add more!
Alcohol and lime are not included
Add Ons Include
- 36 Extra Small Hog Island Sweetwater Oysters
- Each oyster measures approx. 2-2.75" in length
- Miso Nori Butter (4 oz.)
- Oyster Shucking Bundle
- 1 Branded Oyster Shucking Knife made by R. Murphy
- Stainless blade (2-1/2″ × 5/8") with a blue 100% recycled plastic handle
- 1 pair of Oyster Shucking Gloves (one size fits most)
- 1 Branded Oyster Shucking Knife made by R. Murphy
- Bloody Mary Mix arrives ready to enjoy and is shelf stable.
- Store in a cool, dry place until ready to use. Refrigerate after opening.
- House-pickled veggies and Hogwash ingredients are fresh — refrigerate immediately upon arrival and keep refrigerated until ready to use.
To Serve
- Add 1.5 oz of your spirit of choice and 6.5 oz of Bloody Mary Mix to a glass filled with ice. Stir to combine.
- Garnish with pickled veggies and a heaping spoonful of Hogwash ingredients.
Hogwash Mignonette
- Keep jars refrigerated until ready to use.
- Combine ingredients of both jars, plus the juice of 1 lime (not included), in a bowl just before serving.
Miso Nori Butter
- Store butter in the refrigerator for up to 90 days or in the freezer for up to 30 days.
- New to shucking? Click here for instructions and tips.
- Bloody Mary Mix – Water, Tomato Paste, Seasoned Rice Vinegar, Horseradish, Worcestershire Sauce (Water, Distilled Vinegar, Sugar, Molasses, Salt, Caramel Color, Garlic, Spices, Celery Seed, Tamarind Extract, Natural Flavor, Onion, Modified Corn Starch, Citric Acid), Hot Sauce (Aged Red Cayenne Peppers, Distilled White Vinegar, And Salt), Lemon Juice, And Natural Flavors), House-Made Pickled Veggies (Carrots, Cauliflower, Cucumber, Distilled Vinegar, Fennel, Onions, Sugar, Salt, Dill, Thyme, Mustard Seed, Fennel Seed, Coriander Seed, Black Peppercorns, Arbol Chili, Cloves, Bay Leaf).
- Pickled Veggies – House-Made Pickled Veggies (Carrots, Cauliflower, Cucumber, Vinegar Distilled, Fennel, Onions, Sugar, Salt, Dill, Thyme, Mustard Seed, Fennel Seed, Coriander Seed, Black Peppercorns, Arbol Chili, Cloves, Bay Leaf)
- Hogwash Mignonette – Seasoned Rice Vinegar (Rice Vinegar, Invert Sugar, Salt, Water), Unseasoned Rice Vinegar, Cilantro, Shallot, Jalapeño.
- Oysters – Allergen: Shellfish
- Miso Nori Butter – Butter, Seaweed, Miso, Ginger Root, Garlic. Allergens: Dairy, Soy
Tomales Bay's Legendary Oyster Company
Tomales Bay's Legendary Oyster Company
Hog Island Oyster Co., the Tomales Bay, California aquaculture pioneer behind sustainably farmed oysters harvested from some of the coldest, cleanest water on the West Coast, has been growing some of the country's most celebrated shellfish for over 40 years. Sweet, briny, and clean-tasting — the product of careful aquaculture, ideal conditions, and a family-run operation that has never taken shortcuts.
A James Beard Foundation Media Award nominee for their cookbook and a farm featured in National Geographic and the San Francisco Chronicle — Hog Island oysters are shipped nationwide on Goldbelly.
