STU's Jamaican Jerk No. 2 - Bloody Mary Concentrate

Stu's Jamaican Jerk

Savory Drink Enhancer

Ritual over routine. Made for good company.

The tomatoes are yours. The rest is ours.

Stu's Jamaican Jerk is Worcestershire, pickle brine, sea salt, celery salt, a custom jerk hot sauce made from fresh tomatoes, onions, and habanero peppers, and a spice blend we've spent years getting right. Nothing artificial. Heat with sweetness underneath, the way jerk is supposed to taste.

One ounce in a 5.5 oz can of tomato juice. Stir. Done. One bottle makes 16 to 24 drinks.

There's no tomato juice in the bottle, and that's the point. You pick the base, the heat, and the booze. Vodka works. Rum is why this flavor exists. Regular tomato, low sodium, V8, Clamato for a Caesar, even pineapple juice if you're feeling it. Every glass comes out the way you like it, not the way a factory decided.

Why Choose Jamaican Jerk?

Classic is the Sunday staple. Smoked Jalapeño turns up the heat. Jamaican Jerk goes somewhere else entirely. It's not the hottest bottle we make. It's the one with the most going on: habanero heat, warm jerk spice, and a little sweetness that keeps it from being all burn.

This is the bottle for people who:

• Keep rum in the house and want a reason to use it before noon
• Like heat that tastes like something, not just heat
• Order the jerk chicken every time
• Want a Bloody Mary that doesn't taste like everyone else's
• Grill and need a marinade with some sweetness in it

Pro pairing: rum, first and always. Tequila and mezcal are close behind. On the grill, it's made for chicken, pork, and shrimp.

How to Use It

For Bloody Marys:

1. Add 1 oz Stu's Jamaican Jerk to a glass
2. Pour in one 5.5 oz can of tomato juice or V8
3. Add rum (or vodka, if you must)
4. Ice, garnish, enjoy

Makes 16 to 24 drinks per bottle.

Beyond the Bloody Mary:

• Caesars: use Clamato and rum for a Caribbean Caesar
• Micheladas: add to a light lager with lime
• Morning ritual: 1 to 2 teaspoons in hot bone broth
• Cooking: chicken marinade, pork glaze, shrimp skewers, a spoonful in rice and beans

Stu's vs. Pre-Made Mixes

What's Inside

• Midwestern pickle brine (the secret weapon)
• Worcestershire sauce
• Sea salt and celery salt
• A custom jerk hot sauce made from fresh tomatoes, onions, and habanero peppers. You can't buy it anywhere else.
• Our spice blend

What's not inside: MSG, artificial colors, high fructose corn syrup, preservatives.

Nutrition: 5 calories per serving | 0g carbs | Keto-friendly | Gluten-friendly

The Flavor Profile

First sip: tangy pickle brine with a touch of sweetness
Mid-palate: warm jerk spice with a bittersweet, tangy edge from pomegranate molasses, then habanero heat building behind it
Finish: slow, peppery warmth that fades instead of burning

FAQs

Is this the spiciest Stu's flavor?
No. It's spicy, but the jerk spice and a little sweetness round it out. If you want straight heat, Smoked Jalapeño is your bottle. If you want heat with flavor behind it, this is.

Why rum?
Because jerk and rum grew up together. A Bloody Mary with rum and Jamaican Jerk tastes like a different drink, in a good way. Vodka still works if that's what's in the freezer.

Is this just for Bloody Marys?
No. Caesars, Micheladas, bone broth, and anything you'd put jerk seasoning on. Chicken, pork, shrimp, rice.

What tomato juice should I use?
Any kind. V8, Sacramento, Clamato for Caesars. Pineapple juice is the wild card that works.

How long does it last?
6 months refrigerated after opening. Most mixes last 7 to 10 days.

Can I mix this with Classic?
Yes. Half and half gives you the jerk flavor at a gentler heat.

The Stu's Promise

If you don't love it, we'll refund you. No questions asked.

We've sold thousands of bottles through farmers markets and word of mouth alone. People come back because it works, it tastes great, and it makes Sunday feel like Sunday.

Handmade with love in Nebraska.