Green Bloody Mary

• Produce

  • 2 stalks Celery
  • 1 Celery
  • 3 tbsp Cilantro
  • 1 Golden tomatoes
  • 1 Jalapeno
  • 5 Tomatillos
  • 3 Yellow or green tomatoes, medium

• Condiments

  • 1 1/2 tsp Horseradish

• Baking & Spices

  • 1 Bloody mary mix
  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 1 Salt & chili powder

• Nuts & Seeds

  • 1/4 tsp Cumin

• Beer, Wine & Liquor

  • 1 Infused vodka
  • 6 oz Vodka

• Liquids

  • 1 1/2 cups Water

• Other

  • Garnish

Found on platingsandpairings.com

Description

Directions

• 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 Id 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 1/2 kosher salt and 1/2 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.