GREEN BAY BLOODY MARY

Green Bay Bloody Mary image

Provided by Brian Bartels

Yield Serves 1

Number Of Ingredients 15

For the Bloody Mary:
Celery salt, for the rim of the glass
1½ oz. Death's Door Vodka (On, Wisconsin!)
4 oz. Green Bay Bloody Blend (recipe below)
½ oz. freshly squeezed lemon juice
3 dashes Worcestershire sauce
Garnish: cornichon, lengthwise slice of cucumber, and celery stalk
For the Bloody Mary blend:
1¼ lb. cucumber (approximately 1¼ cucumbers)
10 oz. tomatillos (6 to 8 tomatillos)
10 freshly parsley leaves
¾ tsp. freshly ground black pepper
¾ tsp. celery salt
¾ tsp. salt
1½ oz. green Tabasco sauce

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.