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
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