Aqua Verde
From lunasea 16 years ago
- - to make
- Serves 4
A green take on the Bloody Mary, with a nod to "salsa verde" as well. Created by bartender Eben Freeman at Tailor restaurant in New York. Enjoy. Recipe from Bon Appétit.
Ingredients
- 1 lb. tomatillos, husked, rinsed shopping list
- Pinch of salt shopping list
- Pinch of sugar shopping list
- 1 garlic clove, halved shopping list
- 1/2 fresh habanero chile shopping list
- 1 cup reposado tequila (See NOTE 1 below) shopping list
- 4 dashes of maggi seasoning shopping list
- ice cubes shopping list
- 4 fresh cilantro sprigs shopping list
- 4 radishes shopping list
- ~~~~ shopping list
- NOTE 1: To become a reposado the tequila must be 'rested' in wooden tanks or barrels for a minimum of two months. It can be rested as long as eleven months ( a year or longer and it is classified as tequila añejo ) but is usually not done for more than six. shopping list
How to make it
- Puree whole tomatillos in processor. Strain through sieve set over bowl, pressing firmly on solids to yield 1 cup juice. Discard solids.
- Mix salt and sugar into juice.
- Mix in garlic and chile -- let stand 1 minute. Discard garlic and chile.
- **NOTE 2: Tomatillo mixture can be made 1 day ahead. Cover and refrigerate.
- Stir tequila and Maggi Seasoning into tomatillo mixture.
- Fill 4 tall glasses with ice.
- Pour mixture over. Garnish each with cilantro and radish.
The Rating
Reviewed by 7 people-
You really know your stuff, when it comes to tequila.
I grow Tomatillo's last year I grew the verde and a purple variety. This year I will only grow the green.
I can not wait for this years crop so I can try this wonderful recipe.
trigger
in loved it
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Keep those Mexican goodies coming.
trigger
in loved it
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5 from me!:)
noir
in Boston loved it
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