From Picklebacks to Bloody Marys… 🍅🥒

Back in 2014, The Pickle House was born out of a love for savoury flavours – and one particularly memorable Pickleback our founder Florence had in New York. That classic combo of whiskey followed by a shot of pickle juice sparked a question: what if pickle juice could be more than just a novelty? What if it could be something brilliant?

Back in London, Florence started experimenting. Early batches were made six bottles at a time in her Hackney kitchen and delivered to local bars. What started as a small side project quickly became a go-to ingredient behind the bar – first for chasers, then for cocktails.

The turning point came during a late-night session with the bar team at Hawksmoor, where we discovered just how transformative our pickle juice could be in a Bloody Mary. From there, The Pickle House Spiced Tomato Mix was born – a bold, umami-rich blend that balances savoury depth with just the right amount of spice.

Today, our drinks are hand-blended and bottled in small batches on a family farm in Suffolk, where our team of four carefully crafts every bottle. We use only the best ingredients: sun-drenched tomato juice, 12-week-infused pickle juice, fresh horseradish, and vegan Worcestershire sauce – nothing artificial, ever.

Over the years, we’ve gone from bar backs to back bars at some of the UK’s most iconic venues – including The Dorchester, Selfridges, Waitrose, and even onboard Virgin Atlantic. We’ve created bespoke mixes for Hawksmoor and The Arts Club, and we’re proudly B Corp certified too.

What we love most is the diversity of our community. Some people are confused at first – then completely converted. Many have built Sunday rituals around our Bloody Marys. And one devoted customer swears by our pickle juice for stopping night cramps.

From Picklebacks to Bloody Marys, it’s been quite the journey, and we’re only just getting started.