|Ingredients||Vegetables, Beverage Alcohol, Non-alcoholic Beverages|
Source: Avocados from Mexico
Ina Pinkney is also known as “The Breakfast Queen,” but her namesake restaurant, Ina’s, serves up American comfort signatures for lunch and dinner, too. Her version of the Bloody Mary is like a meal in a glass—either spiked with booze or served virgin-style. Avocado, grapes, cucumber, Serrano peppers, tomatillos and cilantro add knife-and-fork heft to the liquid contents.
2 tsp. grated lime rind
1/2 cup lime juice, divided
2 cups peeled, cubed cucumber
1 fully ripened avocado, halved, pitted, peeled and sliced
1 cup raw cubed tomatillos
1 cup halved seedless green grapes
1/2 cup loosely packed cilantro leaves
1 whole seeded fresh Serrano pepper
1 tsp. celery salt
6 dashes green hot sauce
1/4 tsp. freshly ground black pepper
1 1/3 cups unsweetened coconut water
Tequila or vodka, optional
Avocado slices, grape tomatoes and pickled onions, for garnish
- On a small flat plate, stir together 3 tbsp. salt and lime rind; set aside.
- Pour 1/4 cup of the lime juice into a shallow bowl and set aside.
- In a blender container, combine cucumber, avocado, tomatillos, grapes, cilantro, Serrano pepper, remaining 1/4 cup lime juice, celery salt, 1/2 teaspoon kosher salt, the hot sauce and black pepper; whirl until smooth. (Mixture will be slightly thick.)
- Transfer mixture to 2-qt. pitcher; stir in coconut water. Add tequila or vodka to taste, if desired.
- To serve, dip glass rim in reserved lime juice, then into salt-lime rind mixture. Add ice and fill with “Guaca Mary” mixture. Thread avocado, grape tomatoes and pickled onions onto toothpick or skewer for garnish.