VERDE MARIA

Verde Maria image

Provided by Geoffrey Zakarian

Time 20m

Yield 1 serving

Number Of Ingredients 15

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
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

Steps:

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.