Verde Maria
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 278
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 31
- Dietary Fiber
- 9
- Sugar
- 19
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 1542
- Total: 20 min
- Active: 10 min
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.