This Green Bloody Mary is a fun twist on the classic cocktail – Made with tomatillos, horseradish and jalapeno infused vodka.
I’ve always been quite fond of Saint Patrick’s Day. The Irish holiday is one of my favorites for several reasons:
- I LOVE corned beef – As a child, I used to ask for it on my birthdays.
- Green is my FAVORITE color.
- Who doesn’t love a holiday surrounded by adult beverages?
- I’m 1/2 IRISH (1/2 Italian)
- My name is part of the holiday saying: ERIN Go Braugh!
So, why don’t we prepare a festive little cocktail for this emerald holiday?
This green bloody mary is a lot like the original – However, it probably shouldn’t be called “bloody” since it’s no longer red. Yellow and green tomatoes combine with tomatillos, celery and horseradish. I also made a jalapeno infused vodka – Super easy! However, if you’re short on time, you can always skip this step.
To prepare your vodka, just slice one jalapeno and let steep with your vodka for 12-24 hours. I’d suggest tasting after 12 hours as it can get quite spicy depending on the heat of your jalapeno. Once you’ve reached your desired spiciness, strain out the jalapeno and discard. You can keep your infused vodka indefinitely. I like to store mine in the freezer for extra chilly cocktails!
- Infused Vodka
- 6 ounces vodka
- 1 jalapeno, sliced
- Bloody Mary Mix
- 5 tomatillos
- 3 medium yellow or green tomatoes
- 2 stalks celery
- 3 tablespoons chopped cilantro
- 1½ cups water
- 1½ teaspoons horseradish
- ¼ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- Golden tomatoes
- Salt & Chili Powder
- Place vodka in a mason jar or other small container. Add sliced jalapeno and let steep for 12-24 hours. This can get quite spicy, so I'd suggest tasting after 12 hours.
- Once you have reached your desired heat, strain the jalapenos from the vodka and discard.
- Cut the tomatoes, tomatillos and celery into large chunks. Add to your blender along with chopped cilantro, horseradish, water and spices. Process until smooth.
- Taste and adjust your seasonings as desired.
- If you prefer a thinner bloody mary, strain the mixture through a fine mesh strainer. For a thicker cocktail, serve as is. I prefer to strain half of my mixture and then combine it with the thick, for a medium consistency.
- Chill before serving.
- To rim your glass, combine a mixture of ½ kosher salt and ½ chili powder in a small rimmed dish. Run a lemon around the lip of your glass and then dip it into the salt to coat.
- Add 1-1/2 ounces vodka to your glass and top with the bloody mary mix. Garnish with a celery stick and skewered tomatoes.