Don’t begin your work week as groggy as you left it on Friday. As a public service to the hungover, every week we track down the best bartenders in America and ask them to share their favorite hair-of-the-dog remedies. This week we’ve got a Latin take on the classic Bloody Mary.

THE SPECIALIST: James Slater, head bartender of Knife in Dallas, Texas


craig Cloutier / Flickr

craig Cloutier / Flickr

ITS ORIGINS: Tomatillos look like green tomatoes that are wrapped in a paper husk. While the two fruits are related, tomatillos aren’t actually unripe tomatoes; in fact, the tomatillo tastes more like a spongey Granny Smith apple than a sour, immature tomato. Tomatillos are grown all over the Western Hemisphere, but are most popular in Mexico, where they are roasted or boiled to form the base of green sauce or salsa verde.

ITS HEALING POWERS: James Slater, head bartender at Knife in Dallas, grew up in Panama and is very familiar with tomatillos. When concocting cocktails for his restaurant’s brunch menu, he decided to incorporate tomatillos into a Bloody Mary, swapping their juice in for the traditional tomato juice base. “I wanted to make something different for people,” he says. “Not all Bloody Marys have to be bloody.” His nutrient-dense variation combines tomatillo juice with celery juice and cucumber juice, which give the drink a deep green hue. “You want to get people to try new things,” he says. “But at the same time, it better taste good.”

SLATER HAS CREATED A CELEBRITY: “I’m blessed because no one complains about the Green Bloody Mary after they drink it,” he says. “They usually take pictures of it. It’s a cocktail that they want to remember.”


  • 1 ½ oz. vodka
  • ¼ oz. lime juice
  • ¼ oz. Worcestershire sauce
  • 2 dashes Tabasco
  • 2 oz. Green Bloody Mary mix (recipe below)

Green Bloody Mary mix

  • 4 cups tomatillos
  • ½ cup celery juice
  • ½ cup cucumber juice
  • 1 bottle Tabasco green pepper sauce
  • 3 Tbs. ground black pepper
  • 2 Tbs. Maldon sea salt
  • 1 Tbs. sugar
  • ½ cup cold water

Make Green Bloody Mary mix: Boil tomatillos. When they brown, remove from heat and blend in a blender with cold water. Mix with the rest of the ingredients. Let chill in refrigerator for 15 minutes before use.

Make Green Bloody Mary: Rim a highball glass with salt. Add all ingredients and ice to glass. Stir. Garnish with a cucumber slice, green olive and cherry tomato.

Alyson Sheppard is the resident hangover specialist at Follow her on Twitter: @amshep