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.

　　

Ingredients

Serves 1

　　

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

　　

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.

　　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.