Green Bay Bloody Mary Recipe

bloody mary recipePairing refreshing cucumber with tart tomatillos, Brian Bartels created this Bloody Mary recipe for Bar Sardine. “Call me Dr. Seuss, but I couldn’t stop thinking about green green green Bloodys,” says Bartels.

1½ oz. vodka
4 oz. Green Bay Bloody Blend
½ oz. fresh lemon juice
Celery salt
Tools: shaker, strainer
Glass: pint
Garnish: cornichon, cucumber slice or ribbon

Coat half the rim of a pint glass in celery salt. In an ice-filled shaker, combine all ingredients and roll back and forth three times. Strain over fresh ice into the salt-rimmed glass. Garnish.

Green Bay Bloody Blend
1¼ lbs. cucumber, chopped
10 oz. tomatillos (about 6-8), halved
10 fresh parsley leaves
¾  tsp. fresh ground black pepper
¾  celery salt
¾ tsp. kosher salt
1½ oz. green Tabasco sauce

In a blender, add all the ingredients and blend on low speed until the mixture is a smooth and even consistency. Seal in a non-reactive, airtight container in the refrigerator for up to 1 week.

Reprinted with permission from The Bloody Mary by Brian Bartels. Copyright 2017. Published by Ten Speed Press.

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