The Brunch Hero (Made with Big Tom)

There’s something about a Bloody Mary that instantly makes brunch feel like an occasion.

Salty, savoury, sharp and just spicy enough to wake everything up properly, it’s the kind of drink that somehow works equally well with eggs, long lunches or sitting in the garden pretending the weekend’s going slowly.

The only problem is that making Bloody Marys from scratch can quickly turn into a lot of ingredients, bottles and measuring.

That’s exactly why Big Tom works so well.

With over 20 ingredients already blended in - including tomato juice, celery, herbs and warming spices - it does most of the hard work for you. All you really need to add is vodka, ice and whatever level of heat you like best.

At Peak & The Pantry, we’re always drawn to the sort of products that make hosting and cooking feel easier without sacrificing flavour, and Big Tom has become one of those staples people come back for again and again.

It’s bold, savoury, slightly nostalgic and genuinely useful to keep in the fridge for slow brunches, easy hosting or the mornings that need a bit of help.

Why Bloody Marys Work So Well at Brunch

Partly because they sit somewhere between drink and snack.

The sharp tomato base works brilliantly alongside rich brunch food like eggs, smoked fish, bacon or toast, while the spice and acidity cut through heavier dishes in a way sweeter cocktails never quite manage.

They also feel relaxed in the best possible way.

Nobody expects perfection from a Bloody Mary. The garnishes can be chaotic, the spice level can change from glass to glass, and somehow that’s part of the appeal.

It’s a cocktail built more for slow weekends and long conversations than precision.

What Makes Big Tom Different

Big Tom has been a British brunch classic for years for good reason.

It already contains layers of savoury flavour that would normally take multiple bottles to recreate properly - tomato juice, celery, herbs, spices and seasoning all balanced together.

Which means the drink tastes properly rounded without needing loads added to it.

A squeeze of lemon, a little vodka and maybe a few drops of hot sauce is often enough.

And if you like a stronger savoury kick, adding chilli salt around the rim or extra pickled garnishes takes it even further.

How to Serve Bloody Marys at Home

The best Bloody Mary setups are usually the least complicated.

Fill glasses with ice, put out garnishes and let people adjust things themselves:

• lemon wedges
• olives
• pickled chillies
• cocktail gherkins
• celery
• chilli salt
• hot sauce

It instantly makes brunch feel more relaxed and far less formal.

And realistically, people always enjoy building their own version anyway.

Bloody Mary Recipe (Made with Big Tom)

Serves

1

You’ll Need

• 50ml vodka
• 150ml Big Tom Tomato Mix
• A few drops of Cool Chile Habanero Hot Sauce, optional
• A pinch of Asilia Chilli & Pepper Salt
• A squeeze of lemon juice
• Perello Cocktail Gherkins
• Ice

To Make

Fill a tall glass with ice.

Pour over the vodka and Big Tom Tomato Mix.

Add lemon juice, hot sauce and chilli salt, depending on how spicy you like it.

Stir gently until chilled.

Garnish with lemon wedges, olives, pickled chillies or gherkins and serve immediately.

Make It Your Own

• Swap vodka for gin to make a Red Snapper
• Add horseradish for more heat
• Go heavy on garnishes for full brunch energy
• Add celery salt around the rim

Why This Works

Big Tom already contains the depth and savoury balance that makes Bloody Marys so good, so you’re really just building around it rather than starting from scratch.

The result feels properly layered and flavourful with almost no effort involved.

Exactly the kind of hosting shortcut worth having around.

Short on Time?

Try the Bloody Mary bundle for everything you need in one place.