How To Make a Green Bloody Mary

A green bloody mary replaces tomato juice with tomatillo juice. The result is a cocktail that's tangier, brighter, and lighter than the classic red version. Tomatillos have more acidity and less sweetness than tomatoes, so the drink leans herbal and citrusy instead of rich and savory.

It's sometimes called a verde bloody mary, and it shows up on brunch menus most often around St. Patrick's Day. But this isn't a novelty drink. The tomatillo base works beautifully year-round, especially in warmer months when you want something more refreshing than a traditional Bloody Mary.

The key insight: you don't need a special green bloody mary mix. The same savory concentrate that seasons a classic Bloody Mary works with tomatillo juice because the seasoning base (horseradish, spice, brine, umami) is separate from the juice. Swap the juice, keep the seasoning, and you have a completely different drink from the same bottle.

Green Bloody Mary Recipe (From Scratch)

This method makes your own fresh tomatillo juice. It takes about 15 minutes and yields enough for 6 to 8 drinks.

Tomatillo juice base:

• 4 tomatillos, husked and rinsed
• 1 cucumber, peeled
• 3 celery stalks
• 1/2 green bell pepper
• 2 jalapeños (remove seeds for less heat)
• 1 small yellow onion
• 1/2 cup fresh cilantro
• 3 oz fresh lime juice
• 6 cups water

Per drink:

• 5 oz tomatillo juice base
• 1.5 oz Stu's Bloody Mary concentrate (the Smoked Jalapeño works especially well here)
• 1.5 oz vodka
• Ice

Directions:

Remove stems and peels from the cucumber, tomatillos, and peppers. Coarsely chop all vegetables and herbs. Puree everything in a blender until smooth. Strain through a fine mesh strainer if you want a cleaner texture, or leave it slightly chunky for more body. Combine the puree with lime juice and water in a large container. Stir well.

Pour 5 oz of the tomatillo base over ice. Add 1.5 oz of concentrate and 1.5 oz of vodka. Stir gently. Garnish with cucumber slices, celery, and a lime wedge.

Refrigerate the remaining tomatillo base. It keeps for 3 to 4 days.

Quick Version (No Blender Required)

If you don't want to make tomatillo juice from scratch, there's a faster path.

Buy bottled tomatillo salsa verde (like Herdez or La Costeña) and thin it with water until it's a pourable consistency, roughly 2 tablespoons of salsa verde to 5 oz of water per drink. Add the concentrate and vodka as above.

This won't be as fresh or bright as the from-scratch version, but it gets you 80% of the way there in about two minutes. The concentrate carries enough seasoning depth to compensate for using a shortcut base.

Why the Concentrate Format Works for This

Most green bloody mary recipes require you to season the tomatillo base yourself, which means measuring horseradish, Worcestershire, hot sauce, celery salt, and black pepper into an unfamiliar juice you've never worked with before. The ratios that work for tomato juice don't automatically translate to tomatillo juice, so you end up guessing.

A cocktail concentrate solves this because the seasoning is already balanced. You're adding a pre-tuned flavor system to whatever juice base you choose. That's the same reason it works for Bloody Caesars (with Clamato), Bloody Marias (with tequila), and red beer (with lager). The juice changes, the spirit changes, but the seasoning stays consistent.

One bottle handles your green bloody marys, your classic reds, and everything in between.

How It Tastes Different from a Classic Bloody Mary

The flavor profile shifts noticeably when you swap tomato for tomatillo:

Acidity goes up. Tomatillos are more tart than ripe tomatoes, so the drink has a sharper bite. This makes it more refreshing but also means you may want slightly less lemon or lime than usual since the base already brings plenty of acid.

Sweetness drops. Tomato juice has natural sugars that round out the savory elements. Tomatillo juice doesn't have that cushion, so the horseradish and spice come through more directly. If you find it too sharp, a pinch of sugar or a splash of orange juice softens the edges.

Color is green. Obviously. But the visual difference is bigger than you'd expect. It stops conversations and gets people asking questions, which makes it a great option for a Bloody Mary bar where you want variety beyond just classic red.

Body is lighter. Tomatillo juice is thinner than tomato juice. The drink feels more like a cocktail and less like a meal in a glass. For summer, this is a feature. For cold-weather brunch, some people prefer the heavier classic.

Flavor Variations

Smoked Jalapeño Verde: Use the Smoked Jalapeño concentrate with the tomatillo base. The smokiness against the bright, tangy tomatillo creates a flavor profile that sits somewhere between a Bloody Mary and a vampiro. This is our favorite combination.

Jamaican Jerk Verde: The Jamaican Jerk concentrate adds warm allspice and scotch bonnet heat that plays unexpectedly well with the herbal, green flavors. Worth trying if you like bold, complex drinks.

Green Bloody Maria: Swap vodka for blanco tequila. The vegetal notes in tequila pair naturally with tomatillo. Add a Key Lime Rimmer on the glass and you're in bloody margarita territory with a green twist.

Virgin Verde Mary: Skip the vodka entirely. The tomatillo base with concentrate over ice makes a legitimately good savory mocktail. The acidity and spice carry the drink without alcohol.

When to Serve It

St. Patrick's Day is the obvious occasion. It's green, it's festive, and it's a real cocktail rather than green-dyed beer.

Summer brunch is where it really shines. The lighter body and bright acidity make it more drinkable in warm weather than a thick red Bloody Mary.

Bloody Mary bars benefit from having both a red and a green option. Set out a pitcher of each and let guests choose. The visual contrast alone makes the spread more impressive. See the full hosting and bar setup guide.

Any time you have tomatillos. If you garden or shop at farmers markets, you'll have stretches where tomatillos are everywhere. This is a great way to use them beyond salsa verde.

Best Garnishes for a Green Bloody Mary

The garnish game changes slightly when the base is green:

Cucumber slices, celery stalks, and lime wedges are the most natural fit. Cilantro sprigs add to the herbal character. Pickled green beans or asparagus spears work well. Jalapeño slices add visual heat cues. Avoid garnishes that clash visually with the green color, like bright red cherry tomatoes or red hot sauce drizzles.

For a full guide to Bloody Mary garnishes and skewer ideas, check the dedicated post.

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Want to explore more Bloody Mary variations? Try the Bloody Caesar for a briny twist, the mezcal Bloody Mary for smoke, or browse the full Bloody Mary & Savory Drinks guide.