Switch Up Brunch With Verde Marias, Instead of That Same Ol’ Bloody Mary

A fresh cucumber juice base seasoned with lime, fish sauce, serrano pepper, avocado and roasted tomatillos
Verde Maria

Michael Tercha/Chicago Tribune

The Verde Maria subs tomatillos for the tomatoes that make up the base of a typical bloody mary. (Food styling by Lisa Schumacher.)

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."

To read the rest of the story and get the Verde Maria recipe, visit the Chicago Tribune.

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