Recent Press

I love hearing what others have to say, here’s a few of the more recent articles about Demitri’s. Got thoughts of your own? Please check out our message board or send me an email directly via Contact Page.

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A few years back a friend of mine & I were on our way down to Ocean Shores to meet some friends that raved about the fact that there was a place called....

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In 1989, Demitri Pallis was tending bar in Seattle. Customers at the New Orleans Restaurant, a jazz club settled comfortably in Pioneer Square near...

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how can this be both delicious and from a bottle? hmnn… one of life’s great mysteries… or at least, the pre-mixed beverage world’s mysteries…

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To say Demitri Pallis’ spicy cocktail mixes are doing well nationally is to put it mildly. His company, Seattle-based Gourmet Mixes Inc.

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After a long night of Ron de Jeremy Rum, you and your pack of Finnish supermodels need to drink down some hair of the dog ASAP if you’re going to be anything close to camera ready in time. Mix up a batch of Bloody Marys with Demitri’s Bloody Mary Seasoning ($29.00) and let the bouquet of spicy ingredients get those neurons firing again.

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There’s nothing better to nurse a Las Vegas hangover than a fresh Bloody Mary. I Heart Burgers at Town Square presents the I Heart Mary ($8), a vodka/tomato juice combo that makes for ultimate hair-of-the-dog bliss.

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Pair these mixes with something other than plain old vodka (see our suggestions) and you'll have yourself a new weekend tradition—hangover optional.

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If you are looking for a different way to spice up your college football parties -- either at home or at your bar -- Demitri’s Bloody Mary Seasoning will provide your guests with a unique taste.

The seasoning, which comes in a variety of flavors, makes having a home-made Bloody Mary as simple as possible. Just add tomato juice, and you are done. For bartenders, it...

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Bloody Marys have always been one of my favorite cocktails to make at home, but they're not one of the best to order out at a bar. Flavors can be inconsistent, either too much tomato juice and not enough spice, or they're just jam-packed full of salt and overflowing  with what seems like a garden salad sprouting out the mouth of the glass.

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In 1989, Demitri Pallis was tending bar in Seattle. Customers at the New Orleans Restaurant, a jazz club settled comfortably in Pioneer Square near the Seahawks football stadium, loved bloody Marys as much as Pallis loved to make them. “I really loved making scratch Bloody Marys, it was one of our house specialty drinks,” Pallis says. “The problem was...

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