These green bloody marys are a refreshing take on the classic brunch cocktail. Made with tomatillos, yellow tomatoes, tart green apple, jalapeño and fresh herbs, these green bloody marys are smooth, fresh, slightly sweet and just a bit spicy. They’ve really got it going on.

Photograph of green bloody mary in tall collins glass garnishes with yellow cherry tomatoes, herbs, lime wedge and apple slice.

How do you make green bloody marys?

Bloody marys in general are super simple to whip up, the biggest thing is making sure you have the ingredients you need on hand. Green bloody marys are no different. And although the ingredient list may look long for a cocktail, most of the things you need are pantry staples like Worcestershire, hot sauce, horseradish, salt and garlic. Not to mention vodka! Pantry staple ya’ll!

Tomatillos, cherry tomatoes, apple, and herbs in a blender

There are just three simple steps to making these tomatillo green bloody marys.

  1. Chop tomatoes, tomatillos, apple, and jalapeño.
  2. Add all ingredients (except vodka) to blender and blend until smooth.
  3. Strain mixture.
  4. Divide mixture between glasses with ice and vodka, garnish and serve.

Overhead photograph of green bloody mary in tall collins glass garnishes with yellow cherry tomatoes, herbs, lime wedge and apple slice.

What goes into a green bloody mary?

This recipe for green bloody marys is a bit different than others out there. It combines both tomatillos and yellow cherry tomatoes with some sweet/tart green apple, only a few sprigs of fresh herbs and a bit of mild spice from jalapeño.

The tomatoes here are an essential component. And maybe that’s self-explanatory since it is a bloody mary recipe. But I originally tried these bloody marys with just tomatillos (and cucumbers) and I’m here to tell you—it was no good. I do not recommend. Needless to say, get yourself some yellow cherry tomatoes for these!

The big flavor makers here are garlic, Worcestershire, and horseradish. And if you’re a fan of these, by all means add a bit more!

Photograph of bloody mary mix being poured into a tall collins glass filled with ice.

Make it your own and use what you have on hand (or that’s in season)!

Swap jalapeño for: serrano (spicier), poblano (more mild), or banana pepper

Swap yellow cherry tomatoes for: green tomatoes

Swap green apple: for green grapes

Photograph of green bloody mary in tall collins glass garnishes with yellow cherry tomatoes, herbs, lime wedge and apple slice.

Cheers!

Print
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Photograph of green bloody mary in tall collins glass garnishes with yellow cherry tomatoes, herbs, lime wedge and apple slice.

Tomatillo Green Bloody Mary

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 cocktails 1x
  • Category: Drink/Cocktail
  • Method: Blender
  • Cuisine: Mexican

Description

Refreshing and flavorful, these green bloody marys are made with tomatillos, yellow cherry tomatoes, tart green apple, jalapeño and fresh herbs.


Ingredients

Scale
  • 1 cup yellow cherry tomatoes, halved  
  • 3 tomatillos, chopped (1½ cups)
  • ½ green apple, chopped
  • 1 jalapeño, stemmed and chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon prepared horseradish
  • 1 sprig each parsley and cilantro
  • 1 small clove garlic
  • 1 teaspoon each salt and Worcestershire
  • ½ teaspoon green hot sauce
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon celery seed
  • 4 ounces vodka, divided

To serve:

  • Garnish with lime wedges, yellow cherry tomatoes, apple slices, herbs 
  • Horseradish
  • Hot sauce
  • Salt

Instructions

Add all ingredients, except vodka, to a blender and blend until smooth, scraping down sides of blender as needed.

Strain mixture through a fine-mesh sieve; * discard solids.

Fill two collins glasses with ice and pour 2 ounces vodka into each glass. Divide tomato mixture between glasses and stir to combine. Season with additional lime juice, horseradish, Worcestershire, hot sauce and salt to desired taste.


Notes

Recipe notes:

* I don’t like chunks in my bloody marys, but if you do, only strain half or three-quarters of the mixture.

Equipment you’ll need:

Blender (a high-powered blender works best for this recipe)

Make is vegan:

Leave Worcestershire out or use liquid aminos in its place


Nutrition

  • Serving Size: 1 cocktail
  • Calories: 197
  • Sugar: 9g
  • Sodium: 1196mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: Bloody Mary, Green Bloody Mary, Green Cocktail, Brunch Cocktail

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Photograph of green bloody mary in tall collins glass garnishes with yellow cherry tomatoes, herbs, lime wedge and apple slice.

 

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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