- 1 lb. tomatillos, husked, rinsed
- Pinch of salt
- Pinch of sugar
- 1 garlic clove, halved
- 1/2 fresh habanero chile
- 1 cup reposado tequila (See NOTE 1 below)
- 4 dashes of maggi seasoning
- ice cubes
- 4 fresh cilantro sprigs
- 4 radishes
- NOTE 1: To become a reposado the tequila must be 'rested' in wooden tanks or barrels for a minimum of two months. It can be rested as long as eleven months ( a year or longer and it is classified as tequila aÃ±ejo ) but is usually not done for more than six.
A Green Take On The Bloody Mary, With A Nod To "salsa Verde" As Well. Created By Bartender Eben Freeman At Tailor Restaurant In New York. Enjoy. Recipe From Bon AppÃ©tit.