Mr & Mrs T's Horseradish Bloody Mary Mix
Mr & Mrs T's Horseradish Bloody Mary Mix
Nutrition per 4 fl oz
|Nutrients||Amount||% Daily Value|
|Calories are the fuel you need every day. They are a measure of energy from the carbohydrates, fat and protein in the food you eat and beverages you drink.|
|Sugars are carbohydrates that occur naturally, such as those in juices, vegetables, grains and milk, and can be added to foods or beverages in the form of granulated or liquid sugar, corn syrup and honey, for example.|
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Contains no caffeine
Contains 100% juice
Allergens & Sensitivities
Includes soybeans and ingredients derived from soy.
Wheat includes grains such as common wheat, durum wheat, club wheat, spelt, semolina, Einkorn, emmer, kamut, and triticale. These are all considered under the umbrella of Triticum genus.
Gluten is a protein that is naturally found in cereal grains such as wheat and related species, including barley and rye.Compare products Customer Reports
All beverages are hydrating, and a variety of beverages including juice, regular and diet soft drinks, water and tea can contribute to total fluid intake to help meet the body’s hydration needs.
A concentrated tomato product made from the liquid obtained from tomatoes after the skin, stems, seeds and water removed.
HIGH FRUCTOSE CORN SYRUP
High fructose corn syrup is a sweetener that combines two simple sugars — fructose and glucose — and is very similar in composition and sweetness to sucrose, or what is commonly known as regular sugar.
Vinegar is added to foods and beverages to provide taste and product stability.
Derived from the root of the horseradish plant, this food ingredient is a seasoning that provides a tangy, mustardy flavor to some of our Bloody Mary mixers.
Widely used for various purposes in food and beverages and best known as a seasoning, flavor enhancer and a preservative.
The dried form of onion. Onion is widely used around the world for its pungent flavor as a seasoning and used in some products for flavor and texture.
An ingredient derived from aromatic plants which imparts flavor. Spices may be present in the product in whole, broken or in a ground form.
LEMON JUICE CONCENTRATE
The liquid that is contained within lemons. Physical processes such as pressing, crushing or squeezing are applied to the fruit to express their natural juices. The juice is concentrated by removing some of the water.
A food ingredient that is made through fermentation and provides stability and prevent separation.
The dried form of garlic and widely used around the world for its pungent flavor as a seasoning. Used in some products for flavor.
ASCORBIC ACID (TO MAINTAIN COLOR)
Found in fruits and vegetables and added to foods and beverages to help protect color and flavor.
Naturally occurring flavors from substances such as spices, fruits, vegetables, yeast, herbs, bark, bud, root, leaf, similar plant material or other suitable materials whose significant function in food is flavoring.
DRIED GREEN ONION
The dried form of green onion which provides flavor and texture to our products. The pungent flavor is milder than regular onion and is frequently used as a zesty accent in soups and salads.
JALAPENO PEPPER GRANULES
Made from jalapeno peppers that are dried and ground into small pieces to provide flavor and just a bit of heat.
SOY SAUCE (WATER, SOYBEANS, WHEAT, SALT)
A sauce produced by the fermentation of soybeans. Soy sauce may be added to some mixers to provide a distinct taste.
Extracted from yeast and used in savory food and beverages as a flavor modifier to enhance the umami taste.
RED CHILI PEPPER
An ingredient derived from red chili peppers and added to some of our mixers to provide flavor and just a bit of heat.
AUTOLYZED YEAST EXTRACT
Yeast that has been processed to breakdown and remove the yeast cells to further concentrate the flavors.
Enhances flavor by providing the umami taste. It is often added to foods in conjunction with disodium guanylate.
Enhances flavor by providing the umami taste. It is often added to foods in conjunction with disodium inosinate.