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 recipe.
1/2pint (about 7 ounces)green or yellow grape or cherry tomatoes
2Persian cucumbersroughly chopped, plus more for garnish
2garlic clovespeeled and roughly chopped
2tablespoonsfreshly-squeezed lime juiceplus more for mixing the cocktail and for garnish
1serrano or Thai chilehalved and seeded (if desired), plus more for garnish
1teaspoonkosher salt
For The Cocktail:
2ouncesHangar 1® Straight Vodka
1teaspoonprepared horseradish(not creamed)
3/4teaspoongreen hot sauce
1/2teaspoonWorcestershire
1pinch of celery seeds
Ice
For Garnish:
Smoked sea saltoptional for garnish
Cooked shrimppeeled but tail left on, optional for garnish
Tortilla chipsoptional for garnish
Scallionsoptional for garnish
Instructions
Make The Tomatillo Bloody Mary Base: Combine the bunch of cilantro leaves, 1 pound of quartered tomatillos, the 1/2 pint of cherry tomatoes, the 2 cucumbers, 2 garlic cloves, 2 tablespoons of the lime juice, the chopped up serrano chile, and 1 teaspoon kosher salt in a blender and process until very smooth, at least 30 seconds.
Make The Salted Rim: 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.
Make One Tomatillo Bloody Mary: Combine 5 ounces of the Tomatillo Bloody Mary Base mixture with the vodka, the horseradish, hot sauce, Worcestershire, celery seeds, and juice from the lime wedge and ice in one cocktail shaker tin. Cover it with a Hawthorne strainer to keep all the ice in that cocktail shaker tin.Roll the cocktail by pouring the liquids back and forth between the cocktail shaker and a large glass or second cocktail shaker.Repeat the rolling 5 to 6 times then pour the drink and ice into a serving glass. Top with any or all of the garnishes and serve immediately.