Green Bloody Mary

I grew up knowing and appreciating good Mexican food. Since I can remember, I’ve preferred green salsa to red. Don’t know why, just have. I love salsa verde.

So naturally, I made it into a drink.

In my research, I came across recipes for salsa verde, other green Bloody Marys and green gazpacho. This is a twisted love child of all three.

Green Bloody Mary

3 celery stalks (plus more for garnish)
1 cucumber (plus more for garnish)
4 tomatillos
1/2 green bell pepper
2-3 jalapeños
1 small yellow onion
3 oz. fresh lime juice
1/2 cup fresh cilantro
6 c. water
Prepared horseradish (optional)
Salt and pepper, to taste
1.5 oz. of vodka per drink

Remove stems and peels from the cucumber, tomatillos, and peppers. Coarsely chop all the vegetables and herbs. Purée them all. Separately or together, it doesn’t matter. Combine purée and lime juice into a large container and stir in the water. At this point you can get a feel for what the drink is going to taste like. Though it will probably get hotter. Add the salt and pepper and horseradish now. Let the mixture sit in the refrigerator for an hour, then strain with a fine-mesh strainer. Discard the puree, save the liquid. Serve about 5 oz. of mix with 1.5 oz. of vodka in a glass over ice. Garnish with cucumber and celery. Or however you like.

Variations: Do whatever you want! Add any different peppers you can think of. Purée your favorite greens. You can follow the basic method adding vegetables you prefer and come up with something unique and equally delicious.