A Green Mary?!
Yes, that’s what we said and we’ll be drinking it today, tonight and all weekend long. Let’s just say it’s a toast to spring, fresh vegetables — and St. Patrick’s Day. Or you can say it’s another reason to have a cocktail.
This recipe for a Green Mary comes to us from healthy-cocktail extraordinaire and author of Zen & Tonic, Jules Aron, who has an entire book dedicated to healthy cocktails. She likes to call herself ‘a ninja, a yogi, a happiness ambassador (we love this one), a green super-foodie and a healthy bartender,’ we just know she is a bundle of knowledge when it comes to making refreshing, good-for-you cocktails and is an amazing, inspiration to get everyone eating (and drinking) just a little bit healthier.
Can a cocktail really be healthy, and if it’s healthy, can it contain alcohol? Of course it can. Just take out all of the artificial flavors and sweeteners and substitute, instead, fresh ingredients – and you’ll get a good portion of the vegetables you’ll need for the day.
How to make a Green Mary
The equipment that you will need for this is quite simple and bare bones. Take out your basic cutting board, a good knife and a blender/food processor. We used a VitaMix.
Gather together your ingredients – tomatillos, green peppers, jalapeños, celery, cut and chop them and put them in the blender. Add to them fresh lime juice, horseradish, seasonings, garlic and cilantro.
With all of the ingredients in place, blend them until puréed and pour the mixture into a pitcher.
Refrigerate for two hours. Pour into 12 glasses over ice and top with baby peppers.
Are you a traditional Bloody Mary type of person? Or do you like to mix it up? Tell us all about your brunch cocktails in the comment.
- 12 ounces Vodka
- 16 ounces tomatillo juice or 10-12 tomatillos
- 3 ounces green bell pepper juice, or 2-3 peppers
- 3 ounces cucumber juice, or 6-8 Persian cucumbers
- 3 ounces celery juice, or 6-8 celery stalks
- 3 ounces freshly squeezed lime juice, or 2-3 limes
- 1/2 jalapeño pepper, or more per preference
- 1 teaspoon horseradish
- 1/2 teaspoon salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon freshly ground white pepper
- 2-3 cloves garlic
- 1/2 cup cilantro
- red, orange, yellow baby peppers, for garnish
- Blend all the ingredients and transfer to a pitcher.
- Refrigerate for 2 hours.
- Pour into 12 glasses over ice.
- Garnish each with colorful peppers.