I’m new to the whole Bloody Mary thing, as I’m not really into tomato juice, but I love the idea of a savory cocktail. The key is balance and liberal heat. So in celebration of St. Patty’s, I thought a green take on the hungover brunch classic was in order. In this version I lose the tomatoes and include an infused vodka. If you want it SUPER green, feel free to add a shot or two of your favorite kale juice. Enjoy!
For one 4-ounce drink
1⁄3 cup thinly sliced cucumber
1 jalapeño, thinly sliced
1 tablespoon fresh cilantro leaves
pinch of kosher salt
pinch of ground cumin
pinch of celery seeds
1 ounce vegetable infused vodka (recipe below)
1/2 teaspoon green hot sauce (like green tabasco)
1/2 teaspoon worcestershire sauce
2 tablespoons fresh lime juice
1 tablespoon pickle or olive brine
1 ounce 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 (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.