Verde Maria
Ingredients
- 2 1/2 ounces Tomatillo Puree, recipe follows
- 1 1/2 ounces gin
- 1 ounce English cucumber juice
- 2 teaspoons fresh lime juice
- 1 teaspoon celery salt
- 1 teaspoon prepared horseradish
- 1 teaspoon green hot sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon freshly cracked black pepper
- 1 celery stalk, for garnish
- 12 tomatillos
- 2 ounces pickle brine from a jar of pickles
- 2 ounces English cucumber juice or water, plus more if needed.
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon kosher salt
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