Tomatillo Bloody Mary Cocktails

Tomatillo Bloody Mary Cocktails
Tomatillo Bloody Mary Cocktails | http://saltandwind.com I’ve been obsessed with all things verde lately, ever since returning from my trip to Baja California, be it salsa verde or Aguachile Ve...
Skill
Course
Cuisine
Ingredients
18
Hands-On Time
10 minutes
Total Time
10 minutes
Yield
About 4 cups Base
Servings
6
Tomatillo Bloody Mary Cocktails | http://saltandwind.com
Skill
Beginner
Course
Drinks
Cuisine
American
Ingredients
18
Hands-On Time
10 minutes
Total Time
10 minutes
Yield
About 4 cups Base
Servings
6
Diet
Dairy-Free, Vegan, Vegetarian
Tomatillo Bloody Mary Cocktails | http://saltandwind.com

I’ve been obsessed with all things verde lately, ever since returning from my trip to Baja California, be it salsa verde or Aguachile Verde. So, naturally, when I created a twist on a Bloody Mary for my fellow Californians at Hangar 1 Vodka, I went verde and made this Tomatillo Bloody Mary Cocktail. The base is and isn’t tomatillo salsa – it’s a mix of tomatillos, chiles, and cilantro but then I added in cucumbers and tomatoes so that there’s no doubting this is in fact a Bloody Mary.

Ingredients

  • 1 pound tomatillos

    husked, trimmed, and quartered

  • 1/2 pint (about 7 ounces) green or yellow grape or cherry tomatoes
  • 2 Persian cucumber

    roughly chopped, plus more for garnish

  • 2 garlic cloves

    peeled and roughly chopped

  • 2 tablespoons freshly-squeezed lime juice

    plus more for mixing the cocktail and for garnish

  • 1 serrano or Thai chile

    halved and seeded (if desired), plus more for garnish

  • 1 teaspoon kosher salt
  • 2 ounces Hangar 1® Straight Vodka
  • fresh cilantro leaves and stems
  • 1 teaspoon prepared horseradish

    (not creamed)

  • 3/4 teaspoon green hot sauce
  • 1/2 teaspoon Worcestershire
  • 1 Pinch of celery seeds
  • ice
  • smoked sea salt

    optional for garnish

  • cooked shrimp

    peeled but tail left on, optional for garnish

  • tortilla chips

    optional for garnish

  • scallions

    optional for garnish

Instructions

For the base: Combine the tomatillos, tomatoes, the 2 cucumbers, 2 garlic cloves, 2 tablespoons of the lime juice, 1 Serrano chile, and 1 teaspoon kosher salt in a blender and process until very smooth, at least 30 seconds. 

Tip

The base can be made up to 2 days ahead – store refrigerated in an airtight container and stir before using.

For the cocktail: If you want a salted rim, take a lime wedge and run it around the edge of a tall glass and then dip the glass rim in the smoked salt. 

To make one drink, place 2 cilantro sprigs in the bottom of a cocktail shaker and, using a wooden spoon or muddler, tap on the cilantro until it’s bruised. Combine 5 ounces of the Base with the vodka, the horseradish, hot sauce, Worcestershire, celery seeds, and juice from the lime wedge in a cocktail shaker. Add ice to fill halfway then stir with a bar spoon until the shaker is cold, about 10 stirs. Pour the drink and ice into a serving glass, garnish with any or all of the garnishes.

Footnotes

This post was sponsored by Hangar 1 Vodka but all content, ideas, and words are our own. Thanks for supporting these sponsors who allow us to keep Salt & Wind up and running.

Did you make this recipe? Give us your thoughts by leaving a comment below and show us how it turned out by sharing it on Instagram with the #swsociety hashtag!

http://saltandwind.com/recipes/340-tomatillo-bloody-mary-recipe

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