What's the secret ingredient in our Green Garden Bloody Marys? California Avocados! They add the perfect touch of creaminess, taming the subtle spiciness of this cocktail.
1poundtomatillosabout 6, husked, rinsed and quartered
1cupyellow cherry or grape tomatoesplus 6 for garnish
1-2jalapeñosstems and seeds removed
1/2cuploosely packed cilantro leaves and stems
12ouncesvodka
Juice of 2 limes
1/4cupwater
1tablespoonWorcestershire sauce
1teaspoonprepared horseradish
1teaspoonkosher salt
1teaspoonblack pepper
Optional: 2-3 dashes green hot sauce
2tablespoonscelery salt
Instructions
In a blender, combine half of the avocado with celery, cucumber, tomatillos, tomatoes, jalapeño,and cilantro, and blend on high until smooth.
Add in the vodka, lime juice, water, Worcestershire sauce, horseradish, salt, pepper, and hot sauce (if using), and continue blending for 10-15 seconds, until mixed.
Pour the celery salt onto a small plate. Slice the remaining half avocado, and roll each slice in the celery salt to coat.
Slice the 6 tomatoes for garnish, and skewer with the avocado slices.
Add ice to 6 pint glasses, pour 8 oz. of the bloody mary mix over the ice, and garnish with an avocado skewer.
Notes
Garnish is an optional but delicious addition to this cocktail. Cheers!