When we opened Bar Sardine in the summer of 2014, we wanted an all-day Bloody Mary on the menu. I couldn’t stop thinking about green green green Bloodys. Tomatillos can be a little fussy with size and consistency, and in the winter, they tend to grow sour after sitting for a day or two. But when they behave, wow. High-five somebody.
Recipe information
Yield
Serves 1
Ingredients
For the Bloody Mary:
1½
4
½
3
For the Bloody Mary blend:
1¼
10
10
¾
¾
¾
1½
Need to make a substitution?
Preparation
For the Bloody Mary:
Step 1
Coat half of the rim of a cider or pint glass with celery salt. Combine all of the remaining ingredients except the garnish in a cocktail shaker filled with ice. Roll the ingredients back and forth with another shaker 3 times. Fill the half-rimmed cider glass with ice and strain the cocktail into the glass. Garnish with a cornichon and a lengthwise cucumber slice wrapped around the inside of the glass or rolled into the celery stalk.
For the Bloody Mary blend:
Step 2
In a blender, blend all of the ingredients on low speed until the mixture turns smooth. Seal in a nonreactive container and keep refrigerated for up to 1 week.
