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A high-end restaurant veteran, Kristin’s obsession with the perfect Bloody Mary began when she started setting up “Bloody Mary bars” at gatherings. The hobby soon turned into a passion for the most piquant of cocktails, complete with her own blends of spices and ingredients. Cody’s job? That’d be Taster-in-Chief. Their flagship Southern Bloody Mary mix took eight months to perfect: It’s got bourbon barrel-aged Worcestershire; Blackstrap Molasses, a staple of true Southern barbeque; and Creole Mustard, a key zinger in New Orleans-style cuisine. If that won’t make you a hair-of-the-dog believer, we give up.