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Green Bay Bloody Mary Recipe

bloody mary

Brian Bartels pairs refreshing cucumber and tart tomatillo in this delicious riff.

Pairing refreshing cucumber with tart tomatillos, Brian Bartels originally created this Bloody Mary recipe for the now-closed Bar Sardine in New York. “Call me Dr. Seuss, but I couldn’t stop thinking about green green green Bloodys,” says Bartels.


  • 1 1/2 oz. vodka
  • 4 oz. Green Bay Bloody Blend
  • 1/2 oz. fresh lemon juice
  • Celery salt
  • _______________
  • Green Bay Bloody Blend
  • 1 1/4 lb. cucumber, chopped
  • 10 oz. tomatillos (about 6-8), halved
  • 10 fresh parsley leaves
  • 3/4  tsp. fresh ground black pepper
  • 3/4 tsp. celery salt
  • 3/4 tsp. kosher salt
  • 1 1/2 oz. green Tabasco sauce
  • 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 BlendIn 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.

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