So, what better way to kick-off my trip than suggest this delicious Green Mary from our latest mini ecookbook, “Sublime Bloody Marys: 10 Boozy Ways to Start the Day,” by Paul Abercrombie. And the timing is perfect because really who doesn’t need a drink on Mother’s Day?
Don’t stop at just this recipe for one bloody mary. Buy the book for you…for mom…or for dad–who will love it for the bacon-infused bourbon recipe…okay mom will love that too!
By Angus Winchester
Yields approximately 2 ounces each
1 medium green bell pepper, halved, seeded and deveined
2 celery stalks
1/2 large cucumber
Push the vegetables through a juicer separately and store the juices in small glasses or jars. If using a blender, chop the vegetables, purée separately in a blender with sharp blades and press through a fine strainer set over a bowl.
For one serving
1 3/4 ounces vodka
1 ounce celery juice
1 ounce cucumber juice
1 ounce green pepper juice
1 ounce lime juice
1/2 ounce white wine
1/4 ounce lemon juice
1 to 5 dashes Tabasco
1 to 5 dashes Worcestershire sauce
Pinch of sea salt
Pinch of freshly ground pepper
Thin carrots with green tops for garnish
In highball glass filled with ice cubes, combine all ingredients (use equal amounts of Tabasco and Worcestershire for the best results) and stir a dozen or so times. Garnish with thin carrot stick (looks best with greens attached).