Prev Recipe Next Recipe

Recipe courtesy of Geoffrey Zakarian

Show: The Kitchen

Episode: Fresh New Flavors

Save Recipe Print

Total:: 20 min
Active:: 10 min

Yield:: 1 serving

Level:: Easy

Ingredients

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

Directions

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:

Preheat the oven to low broil.

Put the tomatillos on a baking sheet and place under the broiler until roasted and blackened, about 5 minutes. Let cool.

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.

My Private Notes

Name: Verde Maria
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 1 serving
Ingredients: 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; 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