Here it is, friends: the unofficial first weekend of summer. And while lots of people are hitting the road, I’m more than alright to stay right here. When you live in a coastal city like Los Angeles, everyone heads to the beach and that’s exactly what I’ll be up to.
We’re staycation-ing in Malibu and though it’s only a few miles away it seems like worlds away. We’ve rented a house with friends and all we have on the agenda is long hikes, late mornings, oh and endless homemade brunches that will most definitely involve these Tomatillo Bloody Mary Cocktails.
In case you haven’t noticed, I’ve been obsessed with all things verde lately, ever since returning from my trip to Baja California, be it salsa verde or Aguachile Verde. From way back to when I’d skate down the Hermosa Beach strand to my hometown taquería and order Enchiladas Suizas, I’ve been a lover of tomatillo salsa. Growing up in Southern California, it’s safe to say that Mexican food is as close as it gets to comfort food for me.
So, naturally, when I created a twist on a Bloody Mary for my fellow Californians at Hangar 1 Vodka, I went verde and made this Tomatillo Bloody Mary Cocktail. The base is and isn’t tomatillo salsa – it’s a mix of tomatillos, chiles, and cilantro but then I added in cucumbers and tomatoes so that there’s no doubting this is in fact a Bloody Mary. The Serranos mean that the base makes for a spicy Bloody Mary but I think it’s exactly the kind of thing we could all use to toast the holiday weekend.
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