The
Green Mary

A Bloody Mary built on tomatillos instead of tomatoes — brighter, tarter, more herbal, and the version that actually looks like spring in a glass.

The Green Mary is what happens when you put a Bloody Mary through a Mexican lens. Roasted tomatillos replace the tomato juice. Fresh cilantro and jalapeño do the work that Worcestershire and horseradish do in the classic. The flavor profile is brighter, tarter, more vegetal — and the color is a vivid green that turns heads at any brunch table.

• Fresh tomatillos, husked and rinsed1.5 lb (about 12 medium)
• Jalapeño, stemmed (seeded for milder heat)1 large
• Garlic cloves, peeled2
• Yellow onion, quartered½
• Fresh cilantro leaves and stems½ cup, packed
• Fresh lime juice¼ cup (about 2 limes)
• Kosher salt1 tsp
• Ground cumin½ tsp
• Cold water½ cup, as needed for blending
• Vodka or blanco tequila (per drink)1.5 oz
• Celery salt (for the rim)1 tbsp
• Lime wheel (garnish, per drink)1
• Jalapeño slice (garnish, per drink)1
• Fresh cilantro sprig (garnish, per drink)1

1. 1Heat a dry cast-iron skillet over medium-high heat. Add the tomatillos, jalapeño, garlic cloves, and onion. Roast, turning occasionally, until charred in spots and softened, about 8–10 minutes. The char is essential — it adds the smoky depth that makes the drink read as more than just blended salsa.
2. 2Transfer everything to a blender. Add the cilantro, lime juice, salt, cumin, and ¼ cup of cold water. Blend on high until completely smooth, about 60 seconds. Add more water as needed to reach the consistency of tomato juice.
3. 3Strain the mixture through a fine-mesh sieve into a pitcher, pressing on the solids with a spoon to extract maximum liquid. Discard the solids. You should have about 24 oz of green base.
4. 4Refrigerate at least 2 hours before serving — the flavors integrate dramatically with chill time. The base keeps 4 days in the fridge.
5. 5To serve: rim a tall highball glass with celery salt. Fill with ice. Add 1.5 oz vodka or blanco tequila. Top with 5–6 oz of green base. Stir gently.
6. 6Garnish with a lime wheel floating on top, a thin jalapeño slice perched on the rim, and a fresh cilantro sprig. Serve immediately.