Verde Mary is a Bloody Mary with a twist!
A Verde Mary is a delicious twist on a Bloody Mary! The base is made with tomatillos, jalapenos, green chiles, celery just to name a few green ingredients.
I have had this on the list to make for a few Brunch Week’s now. For whatever reason, I just never got around to making it. But this year was the year I decided to make a Verde Mary. Don’t ask my why. Maybe it’s because Cinco de Mayo is in a few days. Maybe it was just time for this recipe to be made. Whatever the reason, here it is!
What is a Verde Mary?
It’s basically a green Bloody Mary. Instead of the traditional Bloody Mary mix made with tomato juice this one is made with all kinds of green vegetables. I started with roasted tomatillos and jalapenos. I didn’t want the tomatillos to be super tart, so I roasted them to enhance their flavor. The same with jalapenos. I didn’t want them to be too spicy, so I roasted them.
I originally thought about putting an avocado in there, but I wasn’t sure how an avocado would work in this cocktail. It would probably be creamy, but I’m not sure I wanted to have that, how do I say it. Avocados taste delicious. Don’t get me wrong, but they have a high fat content and I’m not sure I want that in my drink. Cold liquids and fat just don’t get along on my tongue. So, I skipped the avocado.
I added vibrant ingredients like celery and cucumber. There’s lime juice in there and roasted green chiles. And some parsley. Feel free to swap this for cilantro. I do not like cilantro, but I wanted an herbal hint in there, so I went with parsley.
How do you make a Verde Mary?
It starts with making the Verde Mary mix. You roast the tomatillos with the jalapenos. Then you blend that with the rest of the mix and then strain it. I didn’t want to have any bits of celery rib in there or seeds from the tomatillos or cucumber in there. And I wanted it to be smooth and creamy like tomato juice is. It doesn’t have bits and pieces of tomato in there. So, take the time to strain the mix.
When the Very Mary mix is ready make sure to chill it before you use it. At least an hour should do it. It’s better for the end result if you chill the mix first. It doesn’t melt the ice too fast and keeps the drink from getting watered down.
I rimmed my glass with lime juice and celery salt. Since I didn’t add any salt to the Very Mary mix, I wasn’t afraid to add the celery salt to the rim and to the drink itself. It really rounds out the flavor of this cocktail.
I filled the rimmed glass with ice and let it chill in the fridge. Then I combined a 1/4 cup of the verde Mary mix in a cocktail shaker filled with ice. I added 2 ounces of vodka. I had plain vodka, but I’ve seen cilantro, jalapeno and even lime. I might try one of those next time I make these. Because I will be making these again.
The Verde Mary gets most of its kick from the prepared horseradish. But it’s not going to clear your nose type of horseradish. There’s just enough in there to bring the heat, but not too much. There’s the richness from the Worcestershire sauce and the added flavor of the smoked paprika and celery salt. Finally, there’s a dash of green Tabasco in there for added heat. It’s that kick on the back end after you’ve taken a sip.
What does a Verde Mary taste like?
The tomatillos are there. You can taste the little sourness they bring to the party. The roasted jalapeno is subtle along with the roasted green chiles. The horseradish is up front and the Tabasco in the back. The celery salt brings all the flavors together. Which is nice, because the verde Mary mix doesn’t have added salt.
You don’t taste the alcohol, but after one you know it’s there. It sneaks up on you. And, like I said, feel free to try some fun flavored vodkas in this recipe. Cilantro, jalapeno, lime, cayenne. Just peruse the small bottle aisle and see what’s out there. One bottle is enough for one Verde Mary. Just saying.
I love the richness and vibrant flavors in this Verde Mary. The cucumber and celery are so fresh and delicious. They pair well with the spicy jalapeno and Tabasco. OH! Cucumber vodka! That would be good. Or take a little sweet and add in some watermelon in there. Or honeydew to keep it green. Maybe pear? Oh my. My brain is filling with all the sweet possibilities in this Verde Mary.
Verde Mary
Ingredients
For the verde Mary mix:
- 8 tomatillos
- 2 jalapeno peppers
- 5 green onions
- 1/2 cup chopped English cucumber
- 4 ounces chopped green chiles
- 1/4 cup chopped celery
- 2 tablespoons lime juice
- 1/4 cup water
- 1 teaspoon celery seed
- 2 tablespoons parsley
To make the Verde Mary:
- 4 ounces Verde Mary mix
- 2 ounces vodka
- 1 teaspoon prepared horseradish
- 1/2 teaspoon celery salt
- 1/4 teapsoon smoked paprika
- 2 dashes green Tabasco
- 1/2 teaspoon Worcestershire sauce
Instructions
To make the Verde Mary mix:
- Remove the husks and cut the tomatillos in half. Cut the jalapenos in half and remove the seeds and pith. Roast the tomatillos and jalapenos at 400 for 10 to 15 minutes or until they begin to brown. Cool to room temperature.
- Combine the roasted tomatillos and jalapenos with the green onions, cucumbers, green chiles, celery, lime juice, water, celery seed, and parsley in a blender or food processor and process until smooth. Strain the mixture through a fine mesh strainer and refrigerate until ready to use.
To make the Verde Mary:
- Rub the rim of the glass with a wedge of lime and rim with celery salt. Fill with ice and set aside.
- Combine 4 ounces of the Verde Mary mix with the remaining ingredients in a cocktail shaker filled with ice. Shake 30 seconds to a minute or until blended. Pour over the ice in the glass and serve.
- Garnish with charred jalapeno, lemon and lime wedges, and a slice of cucumber.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 335Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 764mgCarbohydrates 43gFiber 12gSugar 22gProtein 8g
Welcome to #BrunchWeek! This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year!! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers! From cocktails to baked goods and even sandwiches, there’s something for everyone.
Here are today’s #BrunchWeek recipes:
- Chechebsa (Ethiopian Torn Flatbread Breakfast) from Tara’s Multicultural Table
- Hummingbird Granola from The Spiffy Cookie
- Iced Brown Sugar Tea Latte from Hezzi-D’s Books and Cooks
- Kombucha Sangria from Palatable Pastime
- Peaches and Cream Cookies from For the Love of Food
- Sous Vide Yogurt from Art of Natural Living
- Strawberry Lemonade from Magical Ingredients
- Verde Mary from A Kitchen Hoor’s Adventures
Roasted tomatillos and jalapeños sound amazing in this delicious drink!
Thank you! I used the leftover sauce for chilaquiles. Versatile!
My extended family is big into Bloody Marys so I can’t wait to try this on them! Your glass is perfect BTW!
Thank you! A quirky NC antique store find.
I love roasting peppers to make them toreados. That drink looks nice too!
Thank you! Gotta love my gas stove. I roast peppers and toast tortillas on it.
I definitely could use one (or two) of these! What a great spin on a classic.
Thank you! I had such a fun time making and drinking them. And used the rest for chilaquiles!
What a fun and spicy version of a Bloody Mary! This would be great for brunch anytime or for a Mexican themed meal!
Agreed! Brunch of Cinco de Mayo.
Such a fun twist! The flavors in this cocktail sound amazing. Definitely a perfect addition to brunch week.
Thank you!