Verde Bloody Mary

Summer is well underway and we are in the height of brunch season. And what does every good brunch menu have? A bloody mary! But this bloody mary has a twist. Instead of the traditional tomato, we’re using its zingy cousin– the tomatillo. You can make this with a shot of vodka or you can really get crazy and make a bloody beer, which you may remember from last summer.

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Ingredients:

  • 4-5 tomatillos
  • 1 cucumber, peeled
  • 1 jalapeno, stem removed
  • 1 lime
  • 1 tsp horseradish
  • 1 tbs pickle juice
  • 10 dashes green hot sauce
  • 2 dashes Worcestershire sauce
  • 1/2 tsp celery salt

Using a juicer juice the tomatillos, cucumber, and jalapeño. If you don’t have a juicer use a blender, but strain the mixture afterwards. Now you have the base. Put the base into a shaker and add the juice of 1 lime. I don’t put the lime through the blender or juicer since you’ll get the pith which is bitter. Combine the rest of the ingredients to the shaker and add ice. Shake for 20 seconds. Strain and pour into two 12 oz glasses. Last, add either a shot of vodka or 1/3 of a beer. Serving size is 2 for bloody marys or 3 bloody beers.

Cheers!

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