• Author: Sneh Roy
  • Prep Time: 20 mins
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Drink, Beverage
  • Cuisine: Vegan, Gluten Free


  • 90ml (3 ounces) Ketel One Citroen Vodka
  • 180ml (6 ounces) green Bloody Mary mix
  • celery salt
  • 2 olives, to serve
  • 2 gherkins, to serve
  • 2 jalapenos, to serve
  • 2 cocktail tomatoes, to serve
  • crushed ice, to serve

For the green Bloody Mary mix

  • 45 medium green tomatoes
  • 1 cucumber
  • 1 large celery stalk with leaves
  • 1 green apple, cored
  • 1inch piece of fresh turmeric
  • 1 jalapeno chili, deseeded
  • 1 lemon, peeled, pith and seeds removed
  • 1 lime, peeled, pith and seeds removed
  • 1 tablespoon green Tabasco sauce/hot sauce
  • ¼ teaspoon ground black pepper
  • pinch of sea salt

For the celery salt

  • 78 celery leaves
  • 2 tablespoons sea salt flakes, crushed


To make the green Bloody Mary Mix

  1. Place all ingredients in the jug of a blender and blend until fine and smooth. Strain the green mix in to a jug. Refrigerate until ready to use.

To make the celery salt

  1. Wash and pat dry the celery leaves. Place them on a paper towel on a flat plate. Microwave on high for 30 seconds at a time, checking to see that the leaves don’t burn. After 3-4 bursts of 30 seconds in the microwave, the leaves will be dry and papery.
  2. Crush the dried celery leaves onto a flat, shallow rimmed plate. Add salt and toss to mix well.

To assemble the Bloody Mary

  1. Prepare serving glasses by wetting the rim of two tall 300ml highball or long drink glasses. Dip the rim of each glass in the celery salt. Add a big scoop of crushed ice to each glass.
  2. Pour vodka and green Bloody Mary mix in a cocktail shaker. Add a small scoop of crushed ice. Shake.
  3. Pour Bloody Mary over the ice in the salt rimmed glasses.
  4. Skewer an olive, gherkin, jalapeno and tomato on a cocktail skewer and perch on top of the Bloody Mary. Serve.

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