Tomatillos are those little green tomatoes with the papery husks on em that you see at the grocery store, and I personally love them for their tangy, slightly smoky flavor. To make that tomatillo juice, you just need to throw 2-3 pre-husked tomatillos in a blender with an oz or two of water, and blitz em up until they’re smooth and liquidy.
Throw that tomatillo juice along with the other ingredients in a cocktail shaker with ice – give em a good, hard shake, and strain into a collins glass over ice. Garnish with your favorite bloody mary accompaniment, and enjoy it at your next booze-free brunch.
To celebrate dry January, all the ingredients in this drink and all the other mocktails we’ve featured this month will be 10% off over at ModernBarCart.com – and this includes our bamboo and stainless steel straws by Jungle Straws – because we don’t drink bloody marys like barbarians. We sip them.
During this episode, you’ll hear stories and flavor advice from the five bartenders who competed in this battle to raise money for their respective charities and nonprofits. And then at the end, I’ll give you a quick rundown of everything I’ve learned by observing, organizing, and even emceeing several cocktail competitions in the past few months.