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Bloody Mary’s are my brunch cocktail go to. I love them spicy with a full blown salad skewered and thrown in. With Summer in full swing, I wanted to mix it up and craft a new bloody mary to sip on this year. Presenting to you: the Green Monster Bloody Mary; although technically it shouldn’t be referred to as ‘bloody’ since it’s no longer red.
It’s a simple twist on the original tomato bloody but with green tomatillos, a spicy and roasted pepper kick and the taste of celery blended right in. Tomatillos are green Mexican tomatoes with a much more tart flavor than a regular tomato. They give this Bloody Mary a fresh summer bite, almost like a tart fruit drink, perfect for a refreshing summer cocktail.
It came out bright, flavorful, and quite vegetable loving in color. I mean how stinkin healthy will you feel sipping this green beauty down? It’s like juicing…but with vodka. You’re welcome.
::ALL YOU NEED::
3 -4 Celery stalks
1 Poblano pepper
1 Jalepeno pepper
Gin or Vodka
Roast the poblano pepper on your oven wire racks at 400 until skin is burnt and flaking.
Remove stem and seeds from Jalepeno
Remove skin and rinse Tomatillos
Peel off the Poblano skin and blend all ingredients together with 1 cup water (add more for desired consistency)
Pour over ice and garnish with a pickle and olive