Name: Green Bay Bloody Mary
Yield: Serves 1
Ingredients: Celery salt, for the rim of the glass; 1½ oz. Death’s Door Vodka (On, Wisconsin!); 4 oz. Green Bay Bloody Blend (recipe below); ½ oz. freshly squeezed lemon juice; 3 dashes Worcestershire sauce; Garnish: cornichon, lengthwise slice of cucumber, and celery stalk; 1¼ lb. cucumber (approximately 1¼ cucumbers); 10 oz. tomatillos (6 to 8 tomatillos); 10 freshly parsley leaves; ¾ tsp. freshly ground black pepper; ¾ tsp. celery salt; ¾ tsp. salt; 1½ oz. green Tabasco sauce

Two cocktail glasses filled with green Bloody Marys and garnished with cucumber spirals on toothpicks.

Photo by Eric Medsker. Images Courtesy of Penguin Randomhouse Publisher & Getty Images.

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:

Celery salt, for the rim of the glass

1½ oz. Death’s Door Vodka (On, Wisconsin!)

4 oz. Green Bay Bloody Blend (recipe below)

½ oz. freshly squeezed lemon juice

3 dashes Worcestershire sauce

Garnish: cornichon, lengthwise slice of cucumber, and celery stalk

For the Bloody Mary blend:

1¼ lb. cucumber (approximately 1¼ cucumbers)

10 oz. tomatillos (6 to 8 tomatillos)

10 freshly parsley leaves

¾ tsp. freshly ground black pepper

¾ tsp. celery salt

¾ tsp. salt

1½ oz. green Tabasco sauce

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.

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Reprinted with permission from The Bloody Mary: The Lore and Legend of a Cocktail Classic, with Recipes for Brunch and Beyond, copyright © 2017 by Brian Bartels. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Buy the full book from Amazon or Bookshop.