Stop Serving Bloody Marys Off the Gun

Let’s have an honest conversation, industry to industry: serving a Bloody Mary out of the soda gun is beneath us. It’s not clever. It’s not efficient. And it’s not doing your bar program—or your guests—any favors.

Why It Doesn’t Work

Soda guns are designed for syrups and clear juices. Bloody Mary mix is different. It’s thick, textured, and loaded with spice and vegetable solids. In a gun system, everything settles. The first pour is watery and flavorless. The last pour is a sludge bomb of horseradish, pepper, and tomato pulp.

That inconsistency isn’t just a technical quirk, it’s a reputation killer. The guest who ordered a $12 Bloody Mary doesn’t want to play roulette with their glass.

What You’re Really Doing to Your Bar

When you run Bloody Mary mix through the same gun you use for OJ, cranberry, and soda water, you’re gunking up your own system. Sediment clogs the lines, cleaning becomes a chore, and sooner or later, your “fresh” mixers taste like yesterday’s Bloody Mary. That’s not innovation—it’s contamination.

And your staff knows it. Your regulars know it. It reflects on your standards.

Respect the Cocktail

The Bloody Mary isn’t just another order. It’s a brunch signature, a hangover cure, and one of the most garnished, Instagrammed cocktails in the game. When you treat it like a soda refill, you’re telling your guests their experience doesn’t matter.

That’s why more bars are moving toward small-batch, premium mixes like Jeffs Best. It’s crafted for consistency, designed to be shaken or stirred, and it holds its flavor profile from first sip to last. Using a product like Jeffs elevates the drink, keeps your gun lines clean, and reminds your guests why they came to your bar in the first place.

Do Better

We all want our bars to stand out. We all want to be known for quality. That doesn’t happen when the Bloody Mary tastes like it came out of a vending machine. Ditch the gun. Respect the cocktail. And serve something you’re proud to put your name on.