Tomatillo Bloody Mary

Makes approximately 12-15 drinks

A green twist on the traditional Bloody Mary

Photo: Margaret Houston

Whether you’re toasting resolutions or recovering from the night before, there’s a reason New Year’s Day is also known as National Bloody Mary Day. And for something fresh to kick off the new year, New Orleans bartender Jimmy Syock has us thinking green. Built on a tomatillo base, his tangy and highly colorful take on the classic cure-all has kept thirsty patrons lining up every weekend at Atchafalaya Restaurant’s Bloody Mary bar. For a seasonal update, try swapping tomatillos for fresh green tomatoes in the summer and fall.


    • 2 1/2 lbs. tomatillos, peeled and seeded

    • 2 1/2 garlic cloves, peeled

    • 1 1/2 English cucumbers, peeled and rough chopped

    • 1 1/2 jalapeños, trimmed seeded

    • 1 bunch of celery, trimmed and rough chopped

    • 1 bunch of cilantro leaves

    • 1/2 yellow onion, peeled and rough chopped

    • 1/2 green bell pepper, trimmed, seeded and rough chopped

    • 1 cup filtered water

    • 1 cup fresh lime juice

    • Kosher salt, to taste


  1. Combine first 9 ingredients in a blender and process until smooth. Strain mixture through a metal mesh strainer to remove pulp and any lingering seeds; add lime juice and salt to taste. Serve chilled.

Cocktail recipe from Jimmy Syock of Atchafalaya Restaurant in New Orleans, Louisiana