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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.
Green Monster Bloody Mary
Ingredients
- 3 Tomatillos
- 3 -4 Celery stalks
- 1 Poblano pepper
- 1 Jalepeno pepper
- Water
- Gin or Vodka
Instructions
- Roast the poblano pepper on your oven wire racks at 400 until skin is burnt and flaking. About 10 minutes.
- 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
- ENJOY!
xxDiana
