Drink | Green Bay Bloody Mary

bloody mary


For the Bloody Mary:

  • Celery salt, for the rim of the glass
  • 1½ oz. Death’s Door Vodka (On, Wisconsin!)
  • 4 oz. Green Bay Bloody Blend (recipe below)
  • ½ oz. freshly squeezed lemon juice
  • 3 dashes Worcestershire sauce
  • Garnish: cornichon, lengthwise slice of cucumber, and celery stalk

For the Bloody Mary blend:

  • 1¼ lb. cucumber (approximately 1¼ cucumbers)
  • 10 oz. tomatillos (6 to 8 tomatillos)
  • 10 freshly parsley leaves
  • ¾ tsp. freshly ground black pepper
  • ¾ tsp. celery salt
  • ¾ tsp. salt
  • 1½ oz. green Tabasco sauce


  1. Coat half of the rim of a cider or pint glass with celery salt. Combine all of the remaining ingredients except the garnish in a cocktail shaker filled with ice. Roll the ingredients back and forth with another shaker 3 times.

  2. Fill the half-rimmed cider glass with ice and strain the cocktail into the glass. Garnish with a cornichon and a lengthwise cucumber slice wrapped around the inside of the glass or rolled into the celery stalk.

  3. In a blender, blend all of the ingredients on low speed until the mixture turns smooth. Seal in a nonreactive container and keep refrigerated for up to 1 week.