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!

INGREDIENTS

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

DIRECTIONS

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 carrot

1 teaspoon celery seed

2 sprigs parsley

1 garlic clove, halved

DIRECTIONS

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.