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.
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.
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!