Green Lake Bloody Mary Recipes

GREEN BLOODY MARY

Steps:

• Husk, rinse and chop 1 pound tomatillos. Puree with 1/2 chopped cucumber, 6 ounces vodka, 2 tablespoons horseradish, a few dashes each of Worcestershire sauce and green hot sauce, 1/2 teaspoon celery salt and a pinch of kosher salt. Pour into 4 ice-filled glasses. Garnish with red celery.

GREEN BAY BLOODY MARY

Steps:

• For the Bloody Mary:
• Coat half of the rim of a cider or pint glass with celery salt. Combine all of the remaining ingredients except the garnish in a cocktail shaker filled with ice. Roll the ingredients back and forth with another shaker 3 times. Fill the half-rimmed cider glass with ice and strain the cocktail into the glass. Garnish with a cornichon and a lengthwise cucumber slice wrapped around the inside of the glass or rolled into the celery stalk.
• For the Bloody Mary blend:
• In a blender, blend all of the ingredients on low speed until the mixture turns smooth. Seal in a nonreactive container and keep refrigerated for up to 1 week.

GREEN LAKE BLOODY MARY

Steps:

• Combine tomato juice,vodka, lemon juice, worcestershire, tabasco and half the wasabi in a cocktail shaker and shake lightly until the wasabi is dissolved. Pour into an iced tumbler; season to taste with salt and pepper.
• Optional: Garnish with the beef jerky stick and the remaining wasabi.