Tomatillo Bloody Mary

 

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?

Tomatillo, y’all!