Check out our exclusive Behind the Blend / Flavor Report with Adam McKenzie:
What was the creative process behind Brunch Junkie? What inspired the blend?
When we were working on the third blend for my series, we wanted something spicy and different. Working with the R&D team at Spiceology, they suggested a flavor profile that became Brunch Junkie—a spicy bloody Mary flavored seasoning!
How would you describe the flavor profiles of this blend?
Brunch Junkie is amazing because it really tastes like a spicy bloody Mary. With a base of tomato, it has a kick of cayenne and strong flavors of lemon, garlic and pepper.
How would you describe the aromatics of the blend?
When you taste Brunch Junkie, you will literally think you’re tasting a fantastic spicy bloody mary cocktail—all you’re missing is the strip of crispy bacon and the celery stick!
What would be perfect foods to use this blend on?
I particularly like Brunch Junkie on seafood and chicken. But it’s been known to create an amazing bark on brisket or an unexpected spicy kick to a perfectly-reverse seared steak.
Is there a beer or wine or beverage that would pair well with the blend?
One great way to use Brunch Junkie is to use it on the rim of a bloody Mary cocktail.
Any other Spiceology products that would layer well with this blend?
A layer of Brunch Junkie topped with a thin coating of Garlic Junkie makes for an amazing flavor profile on grilled fish!
Types of cuisine that fit particularly well with the blend?
Seafood gets a surprisingly delicious spicy kick when seasoned with Brunch Junkie and grilled to perfection.