Verde Maria

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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