I never thought a Bloody Mary could look this fresh, but this tomatillo-spiked green version is the brunch pitcher everyone will ask about. It’s bold, zippy, and made for a crowd, with all the garnish drama I want in a party cocktail.

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I love a classic Bloody Mary, but I’m fully obsessed with this green version when brunch needs a little attitude. The tomatillos bring that bright, tangy bite I crave, and jalapeños give it just enough kick to keep things interesting.

It tastes fresh, sharp, and a little wild in the best way. And honestly, I like a cocktail that can hang with bacon, eggs, chips, or whatever else ends up on the table.

Big batch energy. Zero boring sips.

But the real reason I keep coming back? That punchy green mix makes every glass feel like a party move.

Ingredients

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Tomatillos make it tangy, bright, and way fresher than regular tomato mix.
Jalapeños bring the heat, but you’re totally in charge of the burn.
Garlic gives it that savory kick so it doesn’t taste like juice.
Cilantro keeps things fresh and a little grassy, in a good way.
Lime juice wakes everything up.
Plus, it makes the drink feel lighter.
Horseradish adds that nose-tingly bite Bloody Mary fans totally expect.
Worcestershire sauce brings salty depth, basically the secret “why is this good?” ingredient.
Hot sauce makes it bold, spicy, and not even a little boring.
Celery salt gives classic brunch vibes without needing much effort.
Vodka keeps it boozy, clean, and ready for a slow weekend morning.
Celery stalks add crunch and make the glass look properly loaded.
Bacon is salty, crispy, and honestly the snack part of the drink.
Lime wedges are for squeezing, sipping, and pretending you planned everything perfectly.

Ingredient Quantities

1 1/2 pounds tomatillos, husked and rinsed

1 to 2 jalapeños, stemmed (seeds optional for heat)

2 cloves garlic

1/2 cup packed fresh cilantro leaves

1/4 cup fresh lime juice (about 2 limes)

2 tablespoons prepared horseradish

2 tablespoons Worcestershire sauce

2 tablespoons hot sauce (adjust to taste)

1 teaspoon celery salt

1/2 teaspoon freshly ground black pepper

1 teaspoon kosher salt, plus more to rim glasses if desired

2 cups vodka, chilled

Ice for serving

Celery stalks, for garnish

Cooked bacon strips, for garnish

Lime wedges, for garnish

How to Make this

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1. Roast or broil the husked and rinsed tomatillos until charred and softened, about 8 to 10 minutes, turning once; let cool slightly.

2. In a blender combine the roasted tomatillos, 1 to 2 stemmed jalapeños (seeds optional), 2 cloves garlic, 1/2 cup packed cilantro, and 1/4 cup fresh lime juice; blend until smooth.

3. Add 2 tablespoons prepared horseradish, 2 tablespoons Worcestershire sauce, 2 tablespoons hot sauce, 1 teaspoon celery salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon kosher salt to the blender; pulse to combine.

4. Taste and adjust seasoning or heat with more hot sauce, jalapeño seeds, or salt as desired.

5. If you prefer a smoother mix, strain the blended mixture through a fine mesh sieve into a bowl, pressing to extract liquid; discard solids.

6. Stir or whisk the green mix until uniform, then refrigerate until well chilled if making ahead.

7. To assemble each cocktail, fill a glass with ice and pour in 1 part chilled vodka to 2 parts green Bloody Mary mix, or adjust to taste; gently stir to combine.

8. If desired, rim glasses with kosher salt by rubbing a lime wedge around the rim and dipping in salt before adding ice.

9. Garnish each drink with a celery stalk, a cooked bacon strip, and a lime wedge.

10. Serve immediately and enjoy.

Equipment Needed

1. Baking sheet or broiler pan
2. Tongs or spatula for turning tomatillos
3. Blender or food processor
4. Fine mesh sieve and a bowl for straining
5. Measuring cups and spoons
6. Cutting board and chef knife
7. Citrus juicer or reamer
8. Whisk or spoon for mixing
9. Glasses for serving and a small plate for rimming salt

FAQ

Q: Can I make this drink non alcoholic?
A: Yes. Substitute chilled tomato or vegetable juice for the vodka in a 1 to 1 ratio and add extra lime or a splash of pickle brine for complexity.

Q: How can I control the heat level?
A: Use 1 jalapeño and remove seeds for milder heat, or leave seeds and use 2 jalapeños for more kick. Adjust the hot sauce and horseradish to taste.

Q: Can I prepare the mix ahead of time?
A: Yes. Blend the tomatillo mixture and store in an airtight container in the refrigerator for up to 48 hours. Add chilled vodka and ice just before serving.

Q: How should I rim the glasses?
A: Moisten the glass rim with a lime wedge, then dip into a plate of kosher salt or celery salt. Press gently to adhere and serve immediately.

Q: How long will leftovers keep?
A: Mixed with vodka, it will keep in the fridge for up to 48 hours. Without alcohol, consume within 24 hours for best flavor and freshness.

Q: Can I replace cilantro if I do not like it?
A: Yes. Substitute packed parsley for a fresher, less citrusy note or omit entirely; you may want to add a touch more lime to brighten the drink.

Green Bloody Mary Recipe Substitutions and Variations

Tomatillos: Substitute green tomatoes for a similar tartness, or a mix of green bell pepper and 1 tablespoon white vinegar per pound for acidity.
Jalapeños: Use serrano peppers for more heat, poblano for milder flavor, or a pinch of cayenne pepper if fresh peppers are unavailable.
Prepared horseradish: Use freshly grated horseradish mixed with a little vinegar, or 1 teaspoon wasabi paste for a sharper, different heat profile.
Vodka: Substitute blanco tequila for a more agave-forward Green Mary, or gin for a herbaceous twist that complements the cilantro.

Pro Tips

– Roast the tomatillos until they are nicely charred and softened so you get that bright, slightly smoky backbone; let them cool enough so the heat mellows before blending to avoid a cooked garlic bite.
– Start with fewer jalapeño seeds and add more after tasting the blended mix; heat builds over time, so adjust slowly until you hit your comfort zone.
– If you want a silky cocktail, push the blended mix through a fine mesh sieve and press with the back of a spoon; for more texture and visual appeal, skip the straining and keep the tiny bits of cilantro and char.
– Chill both the mix and the vodka, and keep the glass icy; cold temperatures help the flavors feel tighter and the drink more refreshing, while crisp bacon and a bright lime wedge lift the savory profile.

Green Bloody Mary Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

164

kcal

Equipment: 1. Baking sheet or broiler pan
2. Tongs or spatula for turning tomatillos
3. Blender or food processor
4. Fine mesh sieve and a bowl for straining
5. Measuring cups and spoons
6. Cutting board and chef knife
7. Citrus juicer or reamer
8. Whisk or spoon for mixing
9. Glasses for serving and a small plate for rimming salt

Ingredients

1 1/2 pounds tomatillos, husked and rinsed
1 to 2 jalapeños, stemmed (seeds optional for heat)
2 cloves garlic
1/2 cup packed fresh cilantro leaves
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons prepared horseradish
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce (adjust to taste)
1 teaspoon celery salt
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt, plus more to rim glasses if desired
2 cups vodka, chilled
Ice for serving
Celery stalks, for garnish
Cooked bacon strips, for garnish
Lime wedges, for garnish

Directions

Roast or broil the husked and rinsed tomatillos until charred and softened, about 8 to 10 minutes, turning once; let cool slightly.
In a blender combine the roasted tomatillos, 1 to 2 stemmed jalapeños (seeds optional), 2 cloves garlic, 1/2 cup packed cilantro, and 1/4 cup fresh lime juice; blend until smooth.
Add 2 tablespoons prepared horseradish, 2 tablespoons Worcestershire sauce, 2 tablespoons hot sauce, 1 teaspoon celery salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon kosher salt to the blender; pulse to combine.
Taste and adjust seasoning or heat with more hot sauce, jalapeño seeds, or salt as desired.
If you prefer a smoother mix, strain the blended mixture through a fine mesh sieve into a bowl, pressing to extract liquid; discard solids.
Stir or whisk the green mix until uniform, then refrigerate until well chilled if making ahead.
To assemble each cocktail, fill a glass with ice and pour in 1 part chilled vodka to 2 parts green Bloody Mary mix, or adjust to taste; gently stir to combine.
If desired, rim glasses with kosher salt by rubbing a lime wedge around the rim and dipping in salt before adding ice.
Garnish each drink with a celery stalk, a cooked bacon strip, and a lime wedge.
Serve immediately and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.