Resolutions may be out of fashion but this time of year still feels like a great opportunity to shake up old routines and adopt new habits, such as trying out new ingredients and flavour combinations. In the spirit of this culinary adventurism, we offer the Verde Mary, a green version of the classic brunch staple. Double down on fresh flavours by pairing it with these Fresh Vegetable & Noodle Spring Rolls with Chili Garlic Hoisin.

Recipe

1 tsp coarse pink salt for rimming glass
1½ oz vodka
½ oz ginger juice
½ oz lemon juice
3 dashes Tabasco sauce
2 dashes Worcestershire sauce
5 oz green juice, such as “Genius” by Greenhouse Juice Co.
10 fresh chives for garnish
1 cucumber slice for garnish
2 cherry tomatoes for garnish
5 pink peppercorns, crushed

Rim a collins glass with pink salt and fill halfway with ice. Pour in vodka, ginger juice, lemon juice, Tabasco and Worcestershire sauces, and stir lightly. Add green juice and stir again. Add ice to fill and garnish with a chive bouquet coming out of a cucumber slice and cherry tomato garnish on a pick. Sprinkle crushed pink peppercorns and any leftover salt on top.  

Makes 1 drink