Mezcal & Tomatillo Bloody Maria

By Lunds & Byerlys

July 15, 2024

Say hello to Bloody Mary’s glorious green sister, Bloody Maria. This drink is light and fresh with a mild flavor, thanks to tomatillo, green apple, cucumber, jalapeño and cilantro. A splash of green hot sauce adds a mellow bite. If you like more heat, dial up the hot sauce, Worcestershire and horseradish for a punchier drink.


In the mood for a mocktail? Skip the mezcal and tequila for a just-as-delicious drink without the booze. And you can add any (or all) of your favorite Bloody Mary toppings — cheese, bacon, pickles, onions — for the full sensory experience.

SERVINGS

4

PREP TIME

10 min

COOK TIME

N/A

Ingredients

  • 5
    medium tomatillos, husked, rinsed and rough-chopped
  • 1/2
    English cucumber, rough-chopped
  • 1
    Granny Smith apple cored and rough-chopped
  • 1
    celery stalk, rough-chopped
  • 1
    jalapeño, seeded and diced
  • 1/4
    cup loosely packed cilantro leaves
  • 1/4
    cup freshly squeezed lime juice
  • 2
    teaspoons Tabasco Green Jalapeño Pepper Hot Sauce
  • 1 1/2
    teaspoons Worcestershire sauce
  • 1
    teaspoon prepared horseradish
  • 1 1/2
    cups cold water
  • 1/4
    freshly ground black pepper
  • 2
    teaspoon L&B Celery Salt, plus more to taste, divided
  • 3
    tablespoons kosher salt
  • Ice
  • 3
    ounces mezcal, divided
  • 3
    ounces silver tequila, divided
  • Lime wedges, celery stalks, cucumber slices, jalapeño slices, diced Colby-Jack cheese and pickled red onions, for topping (optional)

Directions

  1. 1

    In a blender, combine the tomatillos, cucumber, apples, celery, jalapeño, cilantro, lime juice, Tabasco, Worcestershire, horseradish, water, black pepper and a pinch of the celery salt. Blend until smooth, 30 seconds.

  2. 2

    Strain the Bloody Maria mix through a fine mesh sieve into a large liquid measuring cup. Stir in half of the pulp and discard the rest.

  3. 3

    On a shallow plate, stir together the kosher salt and remaining 2 teaspoons celery salt.

  4. 4

    Run a lime wedge around the rim of 4 pint glasses and dip the rims in the salt to coat. Fill the glasses with ice.

  5. 5

    To make one cocktail: Fill a mixing glass halfway with ice. Add ¾ ounce mezcal, ¾ ounce tequila and 1 cup of the Bloody Maria mix. Stir until chilled through. Strain the cocktail into one of the pint glasses.

  6. 6

    Repeat step 5 with the remaining Bloody Marias. Garnish with your toppings of choice. Serve immediately.

Recipe adapted from: Zestful Kitchen

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