While we always love a classic bloody mary (or maria), we’re also loving the verde twist on the classic spotted on menus around town.
The Lucky Accomplice‘s salsa verde bloody mary uses bell pepper-infused raicilla or St. George green chile vodka combined with a mix of charred tomatillos and poblano peppers, lime juice and Champagne vinegar. Black pepper, Calabrian chiles and horseradish add heat, and juiced cucumbers and spinach give an extra vegetal note.
2501 S. Jefferson Ave., St. Louis, 314.354.6100, theluckyaccomplice.com
At Bowood by Niche, the Bowood bloody mary likewise sees tomatillos blended with poblanos for some extra green and a little heat. Bowood’s garden spice blend, a mix of herbs grown at the restaurant that varies based on what’s available at the time, takes the flavor up a notch.
4605 Olive St., St. Louis, 314.454.6868, bowoodbyniche.com
This article appears in May 2022.