Posted by Brian David-Marshall | Food, Kitchen Table Gaming

In the second episode of Kitchen Table Gaming I entertained some friends with drinks and treats over a game of Commander. I led them off with an adult beverage made with tomatillos and vodka (although it is pretty refreshing without any alcohol). It was inspired by the desire to have a lighter, more refreshing brunch alternative to the traditional Bloody Mary. Even though Tomatillos are not actually tomatoes (they are a giant gooseberry, apparently) I thought the bright, fruity flavor would be perfect for the job. I had already made a cucumber cooler with mint and vodka over the summer and decided to combine elements from that and from the basic shape of a Bloody Mary into this summer brunch drink.

It occurred to me that it is hard to call a drink that is green a “Bloody” anything. There are many theories to the titular figure of the Bloody Mary including a waitress who worked at a Chicago bar called The Bucket of Blood, the actress Mary Pickford, and Queen Mary 1. I chose to go with the matriarchal origin because I liked being able to call this the Bloody T’Pau, named so after the Vulcan matriarch from the original Star Trek episode “Amok Time.”

Bloody T’pau
(Makes 6 drinks.)


1 lb Tomatillos husked, rinsed, and destemmed
1 large English Cucumber peeled
1 fistful of fresh Cilantro
1 Jalapeno pepper seeded and deveined
1/2 cup of water
1 lime zested and juiced
Celery stalks for garnish

Let’s Make the Drinks

Rough chop the tomatillos and cucumber and add the them to blender or food processor. Next add cilantro, jalapeno, juice and zest of lime, and a generous pinch of salt. Puree it all together and add water as needed to loosen the mixture.

Empty the contents into fine strainer over a bowl to collect the juice. Press the pulp around with the back of a wooden spoon or spatula to force as much juice through as possible. You can reserve the juice for several hours before serving but be sure to give it a stir first.

Fill highball glasses with ice and celery stalk and pour juice about 2/3 of the way up the glass. Add vodka and swizzle it around with the celery. Bendy straws are optional. You can also rim your glass with a cayenne infused salt for a spicier take. You can also garnish with some pickled jalapenos.


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