- 2 Lebanese cucumbers
- 2 Granny Smith apples, unpeeled
- 2 Tomatillos
- 2 celery stalks
- 1 lemon, peeled
- 200 ml vodka
- 12 dashes green Tabasco
- ¼ cup dill
- 1 tsp sea salt
- 20 grinds black pepper
We are now well into March, and sober January is a thing of the past. This weekend, we reimagine the classic brunch staple with a few simple ingredient swaps. So if you’re still trying to stay healthy, feast your eyes on this–we see your green juice and raise you a bloodless mary.
Peel cucumbers and juice with apples, celery, tomatillos and lemon, then strain.
Combine vodka, Tabasco, dill, 1 tsp sea salt flakes and 20 grinds of black pepper in a 750ml bottle, add juice, seal with a cap or cork (the lid will keep the apple juice from oxidising) and chill bottle on ice, or refrigerate until chilled.
Rim a glass with celery salt, and serve over ice.