Pickle Maria

🥘 Ingredients

• tomatillos 4 tomatillos
• onion ½ medium
• jalapeno 1 each
• garlic 3 cloves
• graza sizzle olive oil 3-4 tablespoons
• sea salt 1 teaspoon
• sea salt 1 teaspoon
• green mix 4 oz
• tequila blanco 1 ½ oz
• grillos pickle brine classic ¾ oz
• worcestershire sauce ¼ oz
• green hot sauce 2 dashes
• celery salt 1 pinch
• black pepper 1 pinch
• grillos

1. 1

   TO MAKE THE PICKLE MARIA MIX: Preheat your oven to the high broil setting. Prepare the vegetables: peel and rinse the tomatillos , peel and quarter the onion , remove the stem from the jalapeno , and leave the skins on the garlic . Arrange the prepared vegetables on a baking sheet and drizzle evenly with graza sizzle olive oil and sea salt . Place under the broiler and roast for 10 minutes|15%minutes , watching for color development and slight charring. Remove from the oven and let the vegetables cool for a few minutes. Once cool enough to handle, peel the skins from the garlic cloves. Transfer all roasted vegetables to a blender with an additional sea salt and blend until completely smooth. Chill thoroughly before using.
2. 2

   TO ASSEMBLE THE PICKLE MARIA: In a shaker or mixing glass, combine green mix , tequila blanco , grillos pickle brine classic , worcestershire sauce , green hot sauce , celery salt , and black pepper . Stir until well combined. Rim a glass with salt and pepper, fill with ice, and strain the mixture into the glass. Garnish with a grillos pickle spear, a skewer of olives, and a fresh dill sprig.