Verde Maria

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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 1 serving
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2 1/2 ounces Tomatillo Puree, recipe follows

1 1/2 ounces gin 

1 ounce English cucumber juice

2 teaspoons fresh lime juice 

1 teaspoon celery salt 

1 teaspoon prepared horseradish 

1 teaspoon green hot sauce 

1 teaspoon Worcestershire sauce 

1/2 teaspoon freshly cracked black pepper 

1 celery stalk, for garnish 

Tomatillo Puree:

12 tomatillos

2 ounces pickle brine from a jar of pickles 

2 ounces English cucumber juice or water, plus more if needed. 

2 tablespoons fresh cilantro, chopped 

1 teaspoon kosher salt 


  1. Add the Tomatillo Puree, gin, cucumber juice, lime juice, celery salt, horseradish, hot sauce, Worcestershire and black pepper to a mixing tin, add large ice and shake vigorously. Single-strain over fresh ice into a glass, garnish with celery and serve.

Tomatillo Puree:

Yield: 12 ounces
  1. Preheat the oven to low broil.
  2. Put the tomatillos on a baking sheet and place under the broiler until roasted and blackened, about 5 minutes. Let cool.
  3. In a blender, combine the tomatillos, pickle brine, cucumber juice, cilantro and salt and blend until completely pureed. Add more cucumber juice or water if the mixture is too thick.
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