Tomatillo Bloody Mary Cocktail from Salt & Wind
- 1 pound tomatillos husked, trimmed, and quartered
- 1/2 pint (about 7 ounces) green or yellow grape or cherry tomatoes
- 2 Persian cucumber roughly chopped, plus more for garnish
- 2 garlic cloves peeled and roughly chopped
- 2 tablespoons freshly-squeezed lime juice plus more for mixing the cocktail and for garnish
- 1 serrano or Thai chile halved and seeded (if desired), plus more for garnish
- 1 teaspoon kosher salt
- 6 ounces of your favorite Vodka
- fresh cilantro leaves and stems
- 1 teaspoon prepared horseradish (not creamed)
- 3/4 teaspoon green hot sauce
- 1/2 teaspoon Worcestershire
- 1 Pinch of celery seeds
- smoked sea salt optional for garnish
- cooked shrimp peeled but tail left on, optional for garnish
- tortilla chips optional for garnish
- scallions optional for garnish
- For the base: Combine the tomatillos, tomatoes, the 2 cucumbers, 2 garlic cloves, 2 tablespoons of the lime juice, 1 Serrano chile, and 1 teaspoon kosher salt in a blender and process until very smooth, at least 30 seconds.
- Spicy Tip - The base can be made up to 2 days ahead – store refrigerated in an airtight container and stir before using.
- For the cocktail: If you want a salted rim, take a lime wedge and run it around the edge of a tall glass and then dip the glass rim in the smoked salt.
- To make one drink, place 2 cilantro sprigs in the bottom of a cocktail shaker and, using a wooden spoon or muddler, tap on the cilantro until it’s bruised. Combine 5 ounces of the Base with the vodka, the horseradish, hot sauce, Worcestershire, celery seeds, and juice from the lime wedge in a cocktail shaker. Add ice to fill halfway then stir with a bar spoon until the shaker is cold, about 10 stirs. Pour the drink and ice into a serving glass, garnish with any or all of the garnishes.
There is nothing quite like a spicy bloody mary for brunch. This is not your mom’s Bloody Mary! Chef Susie shares her tips on making a killer Bloody Mary with spectacular garnish and lots of style! How about bacon-on-a-stick for for your traditional bloodys? Using heirloom tomatoes adds sweetness that can be balanced with a garnish of pickles. Finally, how about jalapeño tomatillo bloody with cilantro and a garnish of shrimp?!
Salt & Wind Recipe
Never to be confused for a nightime tipple, the “savage combination of tomato juice and vodka”—as master bartender Jack Townsend called it 50 years ago—has maintained it’s rightful place. While it once was an upper-class WASP drink, it’s component parts—neutral spirits, restorative juices, salts, capsaicins, and other volatile oils—indicates that its origins lie in the shadowy world of the hangover cure.