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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Demitri Pallis is living every bartender’s dream — taking his own version of a popular drink to the national market.

After 22 years of perfecting his bloody mary mix, expanding his product line and slowly building his Seattle company, Gourmet Mixes Inc., Pallis says he’s poised to break into mixology’s mainstream.

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I love breakfast food. In fact, at my house, we often have breakfast for dinner and cook an assortment of waffles, French toast, omelets, bacon and grits. And, my love for the morning meal doesn’t stop at the food. Morning cocktails are regularly enjoyed — whether it means mixing up Bellini’s, mimosas or Irish coffee. However, my breakfast/brunch beverage of choice will always be the Bloody Mary.

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Demitri’s Bloody Mary Seasoning was created by former bartender Demitri Pallis in Seattle in 1988. Created to provide bartenders with high-quality drink mixes that are delicious, fast and consistent...

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You know at a glance that Demitri's is not your everyday Bloody Mary mix. The color and thickness of A1 steak sauce, Demitri's is not a "just add vodka" mix. You need tomato juice (and lots of it): A mere 2 ounces of the mix will flavor a full quart of tomato juice or V8. The vials these mixes come in are reminiscent of a bottle of soy sauce, and they also come in convenient pouches, perfect for flavoring a pitcher of Bloodies at a time without having to refrigerate the leftover mix.

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I usually like to keep my Bloody Marys simple. A dash or two of Tabasco and Worcestershire, a squeeze of lemon, and a sprinkling of salt and pepper are all the seasonings I need. I shy away from prefab mixes - why buy a jug of specially seasoned tomato juice when it's so easy to stir up something yourself?

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I am frequently asked when making drinks if I like to cook as well.  I do.  I started in the restaurant world in the back of the house washing dishes and bussing tables before being moved onto the line.  While working in an international restaurant company part of my training was to be able to proficiently execute every cook station as well as prepare every tem on the menu. 

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I used to drink Bloody Marys quite a lot in my younger days especially on long transatlantic flights, and now thanks to a surprise package in the mail it might again become the drink of choice. Demitri Pallis is widely considered the “Master of the Bloody Mary,” reflecting a 22-year journey in pursuit of the perfect Bloody Mary, and he has come up with a killer product that will knock your socks off.

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Twenty years into his Bloody Mary empire, Seattle's Demitri Pallis, 46, now sells 150,000 bottles of his Demitri's All Natural Bloody Mary Seasoning mix annually across 50 states. But this doesn't mean he's tired of the taste of a good Mary. Far from it. In fact, we asked him to pick five of his favorite local Bloody Marys. (And no, some of these places don't even use his mix.)

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Former Seattle bartender Demitri Pallis likes to make stealth visits to the many bars and restaurants that carry his products. He'll walk in, sit down and order a Bloody Mary. Then he'll ask the bartender if they make their own Mary mix.

As often as not, the bartenders will say yes, absolutely. But they are unaware that the man they are talking to is the same man who made the mix they secretly use. Indeed, his name is right there at the top of each label of Demitri's All Natural Bloody Mary Seasoning.

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Despite those ubiquitous Martinis and Cosmos, Bloody Marys remain among the country’s most popular cocktails. Depending on the market, Mary is the number one, two or three best-seller at restaurants and bars, and generally the most commonly served cocktail at home.

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