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What can you do with a tomatillo? Eat it, of course. Either raw, in a salsa, or cooked, in a salsa. Or baked with chicken. Look at this idea for Braised Chicken with Tomatillos and Jalapenos.

So you eat them.

But drink them? Last year I posted an idea for a Tomatillo Shrub, noting that you could use this shrub, replacing tomato juice, in a faux Bloody Mary. I’ve been experimenting with just this idea and here’s the recipe for a most, most lively cocktail. It’s quite invigorating with the sharp tang of the tomatillo shrub biting through in every sip.

Go ahead. Give it a try. If you make the Tomatillo Shrub, you’ll find many uses for it. There is margarita potential there, and I’ll be experimenting on that idea next.

Brian's Tomatillo Mary

Yield: 2 cocktails


  • 4 ounces tomatillo shrub
  • 3 ounces vodka
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon diced onion
  • 1 small garlic clove
  • 1 teaspoon pickle juice
  • ½ teaspoon Tabasco sauce
  • Herb for garnish, optional


Place all the ingredients in a cocktail shaker. Add ice. Shake vigorously until well chilled.

Pour into a cocktail glass filled with ice. Garnish at will: herb, cucumber slice, …

Source: Brian O’Rourke

Photo Information: Canon T2i, EFS 60mm Macro Lens, F/5.6 for 1/30th second at ISO‑2500