Grinchy Mary (A Green Bloody Mary) December 31 2015
This unique twist on a Bloody Mary uses green heirloom tomatoes to make a green Bloody Mary, or "Grinchy Mary" and features the Bloody Mary Elixir and garnishes of Pacific Pickle Works - presented by Bradley Bennett
- Pacific Pickle Works' Bloody Mary Elixir
- Pacific Pickle Works' Jalabeaños (spicy pickled green beans)
- Pacific Pickle Works' Carriots of Fire (spicy pickled carrots)
- 2 lbs green heirloom tomatoes
- 2 persian cucumbers (partially peeled)
- 1 green bell pepper
- 1 onion
- Celery Salt
- Hot Sauce
- Cutler's Gin
Chop green tomatoes, cucumbers, bell pepper and onion into chunks that will fit into your juicer. Peeling the cucumber a little bit will remove some of the bitterness that comes from the skin. Juice the chunks of vegetables, then follow up juicing the arugula and other fresh herbs to taste.
Salt the juice to taste. Store bought tomato juice is usually cooked and reduced down a bit which concentrates the natural sugars and makes it taste much sweeter than raw tomatoes. Since this is a raw juice, it will not have that sweetness, so you may want to add a little sugar as well to cut the acidity and to add some sweetness. Alternatively, if you have the time and don't care about the juice being raw, you can cook this juice down a bit and then cool it off. Add some hot sauce if you want the juice to be spicier.
To prepare the Grinchy Mary, rim your glass with some celery salt, then fill the glass with ice. Pour an ounce or two of you favorite spirit. Vodka of course is traditional, but we like Cutler's Gin because of the floral and herbal notes it adds to the cocktail. Add 1-1/2 Tablespoons (or to taste) Pacific Pickle Works' Bloody Mary Elixir. Add approx 4 ounces of the tomato juice and give it a quick stir to mix everything together. Garnish with Pacific Pickle Works' Jalabeaños and Carriots of Fire or your favorite other pickled items. Enjoy!