Many of my readers know that I am a bit of a lush (read complete lush).  Absolutely no surprise there and, as my tagline says, No Apologies.  I am of the firm belief that it is 5 o’clock somewhere in the world so I never turn my nose up at a cocktail.  The ever fabulous Hoosier Mommas (a women-owned business by the way) reached out to me and graciously offered to send me their all natural, gluten-free, and…wait for it…vegan bloody Mary mix.  Needless to say it took me about two seconds to get back to them and their mix was soon at my front door.

Now here’s a little background.  I don’t particularly like tomatoes – I mean the whole vegetable/fruit discussion pretty much puts me off them.  I just cannot trust produce that masquerades as something it is not.  But I digress…You see I actually cannot stand tomato juice and just the thought of it makes me squirm – oh, and the smell – don’t…get…me…started.  So you are probably wondering why the Hell I would want to try a tomato-based cocktail.  Well, I think we both know the answer – I’ll take any excuse to infuse the sweet nectar of the Gods (read Vodka) into my daily routine.

So one Saturday morning I cracked open the jar of Momma Mix and followed the instructions (add vodka and lots of ice) and mixed up a batch.  I chose the ever-popular (and my personal favorite) Tito’s Vodka for this experiment.  So mixey-mixey and the cocktails were done.  I made one for me and one for my other half who just happens to be Bermudian and descendant from a long line of liquor merchants and quite frankly is a true cocktail connoisseur.

We quickly tucked-in to our cocktails and let’s just leave it a WOW!  Seriously, this mix is basically a meal in a jar.  The ingredients list (and it is a long list) reads like a who’s who of natural goodness and there are quite a few flavor surprises in there that help elevate this mix to a near religious experience.   The mix itself is thicker than you might be used to but as my other half pointed out – that’s what makes it such a standout.  Typically Mary mix thins out as soon as you start drinking and you have to keep adding ice and quite frankly it becomes a whole production – and who wants that?  Momma’s mix held its consistency to the end allowing the lushes, uh, I mean drinkers, to enjoy their cocktails without interruption.

So, I highly recommend that after you finish reading this you head on over to Hoosier Momma’s Web site and check out their complete line of products.  While you are there, do yourself a favor and order a jar (or two) of their mix.  They have a new line of sweet mixers including: Strawberry Rhubarbarita; Lavender Lemondrop; and Beekeeper Margarita coming soon and I for one cannot wait to try them.  Note to Momma: Please send some sweet treats when they’re ready :-).

One response on “Come To Momma

  1. You should try cooking with that stuff. Here’s the recipe for SLOPPY MOMMAS:

    Sloppy Mommas Hoosier Momma’s Bloody Mary Maker isn’t just for cocktails. When it’s time for a quick dinner, you can always count on help in the kitchen from this Momma! The tomato based juice makes a delicious Sloppy Joe sandwich. You’ll notice that there are no spices or salt and pepper used in this recipe–the Hoosier Momma Bloody Mary Maker is so perfectly seasoned that you just need a few ingredients and in a few minutes you’ll be hollering, “Come and get it!”

    2 pounds ground beef
    1 tablespoon olive oil
    1 cup diced white or yellow onion 2 cups Hoosier Momma Bloody Mary Maker (www.Hoosier
    6-8 sandwich buns 1 cup grated cheddar, optional
    In a large non-stick skillet, brown the ground beef until it is no longer pink. Drain off any accumulated fat and place the cooked beef in a heatproof bowl.
    Heat the olive oil in the skillet and add the onion. Cook until the onion is softened but not browned.
    Add the Hoosier Momma Bloody Mary Maker to the onions in the skillet and bring to a boil.
    Lower the heat to a simmer and add the cooked ground beef to the skillet. Simmer the ground beef and sauce mixture, stirring occasionally, until the sauce is almost all absorbed into the meat. Serve immediately on buns and top with grated cheddar, if using. Makes 6-8 sandwiches.

    Recipe created by Robert Wesseler

    For more seasonal recipes and information about Indiana local food,visit

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