In 1985, Willy Grey was a bartender at Cotton’s Restaurant, a little place in the coastal resort town of Orange Beach, Alabama. While working there, he began to perfect his own idea of how a good Bloody Mary should taste. To do this, he tried different ingredients and concoctions in hopes of stumbling upon a unique blend. After experimenting with horseradish, pickle juice, dill weed, and more, he mastered his own special mix. The following mixes are Willy's very own creations that we have grown to love!