I don't know about you, but I'm not really into tomato juice. I do, however, love the idea of a savory cocktail. In my experience, the key to mixing up a delicious drink is striking a balance between bright, fresh flavors and liberal heat. In celebration of Saint Patrick's Day, I thought a green take on the hangover-curing brunch classic that adheres to these principles was in order.
In this variation, I swap the tomato juice for fresh green ingredients, including a homemade, vegetable-infused vodka (it's really easy to make, I promise). If you want to make your Bloody Mary super festive, feel free to add a shot or two of your favorite kale juice to make it extra green.
Keep scrolling for this deliciously green Bloody Mary recipe (and put the green beer down).
Makes one four-ounce drink
1⁄3 cup thinly sliced cucumber
1 jalapeño, thinly sliced
1 tbsp. fresh cilantro leaves
Pinch of kosher salt
Pinch of ground cumin
Pinch of celery seeds
1 oz. vegetable-infused vodka (recipe below)
1/2 tsp. green hot sauce (like green Tabasco)
1/2 tsp. Worcestershire sauce
2 tbsp. fresh lime juice
1 tbsp. pickle or olive brine
1 oz. club soda (optional)
1 celery stalk
In a cocktail shaker, muddle the cucumber, jalapeño, cilantro, salt, cumin, and celery seeds. Add the infused vodka, green hot sauce, Worcestershire, lime juice, pickle/olive juice, and ice and shake for 15 seconds. Strain into a glass, top with club soda if you wish, and serve with a celery stalk.
Ingredients for vegetable-infused vodka:
1 liter vodka
1 green bell pepper
1 small cucumber
1 teaspoon celery seed
2 sprigs parsley
1 garlic clove, halved
Combine all of the ingredients in a jar, seal, and leave in the fridge for a few days. If you want it sooner, leave the sealed jar on the counter for a few hours—the longer, the better. Strain and use.
This story was originally published on March 16, 2015, and has since been updated.
Up next, eight delicious cocktails to help you pretend it's spring.