Verde Bloody Mary

Verde Bloody MaryThe Bloody Mary is the quintessential brunchtime staple—salty, savory—and delicious. This variation with tomatillos and Tequila puts a south-of-the-border spin on this classic cocktail. And, you can make a batch ahead of time if you are expecting company for brunch or getting ready to watch the game.

Verde Bloody Mary Cocktail
Adapted from Craft Spirits Exchange
Yields 1 cocktail

Green tomatillos add great color and tart flavor to this Verde Bloody Mary. Be sure to use blanco Tequila, which will work nicely with the tomatillo mix.

For the homemade Verde Bloody Mary Mix
1 pound of tomatillos
2 scallions
1/2 cup water
1/2 fresh lime juice
1 English cucumber, peeled and chopped
4 stalks celery
1/2 bunch cilantro (leaves and stems)
2 garlic cloves
1/2 cup green bell pepper
1 small jalapeño or other hot pepper
Salt and pepper, to taste

For the Verde Bloody Mary
Coarse salt, for rimming
Lime wedge, for rimming
2 ounces Blanco Tequila
4 ounces home-made tomatillo Bloody Mary mix
Slice of red baby bell pepper and sprig of cilantro, for garnish

First, make the Verde Bloody Mary mix

Prep the veggies
Peel and seed the tomatillos, chop the scallions, peel and coarsely chop the cucumber, green pepper, and celery, and seed the jalapeño pepper (unless you like yours very spicy).

Blend the mix
Blend all ingredients until smooth. Strain the mixture to remove seeds, and store in the refrigerator until ready to use.

Mix your cocktail
Rub the lime wedge onto half of the outside of a pint glass, then dip the rim of the glass into the coarse salt to coat. Add the Tequila and Green Mary mix to a tall glass filled with ice. Stir to combine, and garnish with the red pepper slice and cilantro.


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