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Green Bloody Mary

Rudi Schmidt Stu Waters (R) hold their two versions Bloody Marys outdoor garden Boka. They are co-owners Stu's sour line

Rudi Schmidt and Stu Waters (R) hold their two versions of Bloody Marys in the outdoor garden at Boka. They are the co-owners of Stu's sour, a line of pickles and Bloody Mary mix. Waters is Le Cordon Bleu-trained and handles the culinary side. Photographed on Thursday, August 23, 2012. in Chicago. | Richard A. Chapman~Sun-Times

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Updated: October 14, 2012 12:21PM



MAKES 2 to 4 SERVINGS

1/2 cup packed fresh spinach

1/2 bunch cilantro, stems and all

4 cups water, divided

3 tomatillos, husks removed and cored

2 cucumbers, peeled and chopped

1 jalapeno, seeds removed

1 small yellow onion, chopped

Stu’s this is Bloody Mary concentrate (see Note)

2 ounces vodka or tequila blanco

Rough chop spinach and cilantro and combine with ½ cup water in blender. Blend for 30 seconds. Add tomatillos, cucumber, jalapeno, onion and remaining 31/2 cups water and pulse 5 or 6 times until combined.

Press through a strainer, pushing liquid through with the back of a wooden spoon or rubber spatula. You can store this in the fridge for up to 3 days.

For each drink, stir together 6 ounces of green tomato juice and 1 ounce of stu’s Bloody Mary concentrate. Top off with vodka or tequila blanco

Note: Stu’s this is Bloody Mary concentrate is available at Pastoral and City Olive stores and online at thesourpickle.com.

Rudi Schmidt and Stu Waters, Stu’s sour



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