Happy New Year 2025! I’m not one for making big resolutions, but this is the time of year that many of you re-commit your personal health journey. I would like to help you drink more green juice in the new year, with this variation of a Bloody Mary.
Roasted tomatillos, cucumber and celery are accentuated with a little cilantro and cumin to tackle your Mexican food cravings. You might even want to drink the juice by itself, or use it as a base for sauces, it’s a savory delight. I will be drinking mine with some tequila and snacking on the Oaxaca cheese garnish. Salud!
Verde Maria
Equipment
- Cocktail shaker
- Hawthorne Strainer
- Oven or Air Fryer
- Sheet Pan
- Blender
- Mesh Strainer
Ingredients
- 2 oz Tequila Blanco
- 4 oz Verde Juice
- 0.25 oz Agave Syrup
- Salt and Pepper for rim
- Garnish with Celery stalk and skewered cheese
Instructions
- Rim highball glass with 50/50 salt and pepper mix (I used a thin layer of agave for adhesion)
- Fill cocktail shaker with ice
- Add all cocktail ingredients, and shake until well chilled
- Strain cocktail into rimmed glass filled with ice
- Garnish with celery stalk and skewered cheese
Verde Juice
Ingredients
- 1 lb Tomatillos, husk removed and quartered
- 2 cups Water
- 2 stalks Celery
- 1 small Cucumber ( I used 2 Persian cucumbers)
- 1/2 bunch Fresh Cilantro
- 0.25 cup Lime Juice
- 1 tsp Ground Cumin
- 1 tsp Ground Black Pepper
- 1 tsp Salt
Instructions
- Peel and quarter tomatillos
- Arrange tomatillos on a sheet pan and roast in the oven or air fryer at 350 degrees for 20 minutes
- Blend roasted tomatillos with any pan juices, along with all other ingredients until smooth, approximately 20 seconds
- Strain to remove seeds or any celery strings (optional)
- Store in an air tight container
- Chill for use in cocktails
