It is no secret that I love a good Bloody Mary, so when I recently saw this in Garden & Gun magazine I was intrigued.
Garden & Gun recently featured a GREEN Bloody Mary. Yes! Green!
Built on a tomatillo base, New Orleans bartender Jimmy Syock’s tangy and highly colorful take on the classic cure-all has kept thirsty patrons lining up every weekend at Atchafalaya Restaurant’s Bloody Mary bar.
J and I love to brunch at Atchafalaya’s on Louisiana Avenue.
Tomatillo Bloody Mary Mix
Makes approximately 12-15 drinks
2½ lbs tomatillos, peeled and seeded
2½ garlic cloves, peeled
1½ English cucumbers, peeled and rough chopped
1½ jalapeños, trimmed and seeded
1 bunch of celery, trimmed and rough chopped
1 bunch of cilantro leaves
½ yellow onion, peeled and rough chopped
½ green bell pepper, trimmed, seeded, and rough chopped
1 cup filtered water
1 cup fresh lime juice
Kosher salt, to taste
Combine first 9 ingredients in a blender and process until smooth. Strain mixture through a metal mesh strainer to remove pulp and any lingering seeds; add lime juice and salt to taste. Serve chilled.
I am not cure why the above recipe does not include vodka, but it is certainly not a Bloody Mary without it. Add vodka, please!
I can certainly go for one of these right now, but it is off to work for me instead. I’ll enjoy one this weekend.
Does this sound good to you?