Concoct Various Kinds of Bloody Marys with Pickled Garnishes

San Francisco

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In a Nutshell

Bar owner Gillian Fitzgerald and pickle shop owner Kelly McVicker teach you how to make bloody marys from scratch; snacks provided

The Fine Print

Expires Jun 29th, 2014. This deal is for the purchase of a ticket. Reservations required prior to attending event. Dates subject to capacity and cancellation. Refundable only on day of purchase. Min. of 10 participants or experience subject to cancellation. No value after experience date & time have passed. Must be 21 or older. Gratuity included. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The Deal

  • $75 for one admission to a bloody mary-making workshop with Kelly McVicker and Gillian Fitzgerald
  • Upon purchase, you may schedule for one of the available dates
  • You must reserve your date here in advance of the event

The event will be held at Virgil's Sea Room, a local bar.

Each event is capped at 20 purchasers; each event requires a minimum of 10 purchasers in order to take place.


What You'll Do

A scientist once declared the bloody mary to be the world's most complex cocktail, but the secrets to this classic breakfast drink are within reach. Gillian Fitzgerald, co-owner of Virgil's Sea Room, and Kelly McVicker, owner of McVicker Pickles, teach you and your group how to make a killer bloody mary from scratch during this hands-on workshop. The two also talk about their areas of expertise: Gillian on the bar business, and Kelly on the pickling process. As an added bonus, participants can reap the benefits of pickle brine, which is commonly regarded as a cure for hangovers.

  • Introductions
    Enter Virgil's Sea Room before the bar opens to the general public, and meet with workshop instructors Gillian Fitzgerald and Kelly McVicker

  • Concoct Your Own Bloody Marys
    Make up to three variations of the bloody mary, and learn how to put twists on the drink using different alcohols, ingredients, and pickled veggies as garnishes

  • Snacks and Drinks
    Between sips, you can nibble on provided snacks including pastries, fruit, and yogurt

  • Take the Lesson Home
    Leave the workshop with a jar of seasonal pickled veggies, a jar of bloody mary mix, and recipes to make more drinks at home


Your Host

Kelly McVicker Kelly McVicker
Founder, McVicker Pickles

Kelly McVicker discovered the fine (and yummy) art of pickling the old-fashioned way: through her grandmothers. When she moved to San Francisco, she perfected her traditional recipes, and her innovative pickle and mustard blends went on to win first place in three categories at the 2012 Eat Real Festival. Today, Kelly shares her passion for canning, preserving, and pickling through teaching workshops (including a TEDx talk), running the website The Can Can Girls along with her childhood best friend Heidi Brown, and leading operations at her company, McVicker Pickles.


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    San Francisco

    3152 Mission Street

    San Francisco, California 94110

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