Thank you to Vitamix for sponsoring this post!
Who doesn’t love a gooooooood spicy green bloody mary? I’m a big fan and decided it was time for me to try to make my own. I managed to perfect this recipe and I can’t wait to share it with you.
Spicy Green Blood Mary
I tested this recipe over and over and over again. Creating a bloody mary mix is a lot like a science experiment, where there’s trial and error and lots of experimenting with flavors. Sometimes it works, but in my case, I had to start over a few times. I thought I’d share some key tips that I learned along the way so you can make the perfect spicy green bloody mary blend on your first try.
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TIP 1: TASTE AS YOU GO
This tip is SO important. A little goes a long away and you can’t backtrack if you add too much of one flavor. If you’re not sure, have your friends taste it with you. It can be very helpful to get other’s opinions as you develop the final recipe. Thank you to Mike, Sara, Doug and Jen for taste testing with me!
TIP 2: THE PERFECT BLEND
I’ve said it before and I’ll say it again, my Vitamix has helped me perfect all sorts of blends at home and has replaced other large kitchen gadgets that just took up space in our cabinets – for example – our old blender and food processor.
I’ve made a variety of recipes with this machine, including velvety smooth soups and chopped veggies for pasta salads and salsas. It never lets me down, because it will blend as little or as much as I need it to. The adjustable speed variables and digital timer always help me stay in control of the blend, which was especially super important for the spicy green bloody mary mix.
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TIP 3: SEPARATE THE PULP
Some of the small tomato bits and pieces were still mixed in the liquid, but I didn’t want to blend them up so they disappeared. Instead, I decided to strain the liquid through a mesh sieve to separate the pulp. This helped me separate the smooth liquid in one bowl and put the smaller bits of pulp in another. I’ll explain why I did this next.
TIP 4: PULP FOR TEXTURE
Now that the pulp was separated from the liquid, I added 1 tablespoon of the pulp back into the smooth liquid. This added a little extra spice and a very subtle texture that I like in a Bloody Mary Mix. You can choose how much you want to add back in, or you can just skip this part and blend until it’s totally smooth with no pulp.
TIP 5: CREATE AN OYSTER TOPPING
As I was considering what to do with the leftover, spicy pulp, I decided to use it as an oyster-on-the-half-shell topping! Oysters and bloodies? YES, PLEASE!
I used Kusshi oysters because of their small size and clean, refreshing flavor. The combination was really good, but you do not need to shuck oysters to have with your bloody. I just happen to be slightly obsessed with oysters and seafood, in general.
TIP 6: SALT THE RIM
Don’t be afraid to get creative with how you salt the rim of your glass. I’ve been experimenting with sriracha salt and celery salt, but for this drink I decided to use Old Bay. It paired so well with the jumbo shrimp that garnished the glass. See? Seafood fanatic over here. 😉
I hope you give this bloody a try and let me know what you think!
Spicy Green Bloody Mary
- 1 pound of green tomatoes (could also use tomatillos)
- 1/2 cup cucumber, roughly chopped
- 1 teaspoon horseradish
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Cayenne powder
- 1/2 teaspoon Old Bay
- 1/2 teaspoon salt
- 1 drop liquid smoke
- 1-2 tablespoons water
- Lime wedges
- Oysters on the half shell
- Jumbo shrimp, cooked, tail on & deveined
- Old Bay for glass rim
- Place all ingredients in a Vitamix, except for the optional ingredients.
- Start the blend on the lowest setting and gradually increase to 7-8.
- Blend for 1.5 to 2 minutes, until smooth with some “pulp.” If you won't use the pulp, blend until completely smooth, move to step 4 and then skip to step 8.
- Taste to be sure flavors are to your liking and balance accordingly.
- Strain the liquid to separate it from the pulp. After straining, you’ll get a little over 2 cups of liquid and about one half cup of pulp.
- Add a 1 tablespoon of the pulp back into the liquid for a subtle spice and texture without making it overly chunky or thick. Stir well and taste. Adjust flavors as needed.
- Optional: Use the remaining pulp as a spicy garnish for oysters on the half shell, if desired. I used Kusshi oysters from the west coast.
- Sprinkle a plate with Old Bay or a flavored salt of your choice.
- Using a lime wedge, wet the rim of a glass.
- Place glass rim onto the salted plate.
- Fill glasses with ice, 1-2 ounces of vodka and pour the Green Bloody Mary Mix over the ice.
- Use the garnishes of your choice.
Disclosure: Thank you to Vitamix for sponsoring this post. As always, all opinions are my own. Thank you to my readers for supporting the brands that keep me cooking, styling and shooting. This post also contains affiliate links which means if you click or make a purchase through my site, I might make a small commission at no extra cost to you. I only promote products that I actually use and support.
All images ©Regan Baroni 2017.