Michael Tercha/Chicago Tribune
The bloody mary game has been played hard for a long time. Drinks topped with cheeseburgers, seafood skewers and Italian hoagies have all made an appearance, and build-your-own bloody mary bars pop up at every brunch in town.
Switch it up with a green bloody mary, the fresh new girl in town, with tomatillos subbing in for the tomato juice, fresh chiles for heat and avocado providing creaminess.
At Chicago's Publican Anker, it's called a Verde Maria. Travel in Mexico inspired executive chef Cosmo Goss to create this tangy, spicy drink. "My wife and I go to Baja for vacation, and we are totally obsessed with the aguachile there. They muddle up cucumbers and chiles and serve the juice over shrimp."