Roasted Pepper Spirulina Bloody Mary

As most of you who read my cocktail posts know, I like to keep my drinks on the somewhat healthy side; guilt free, or at least as close to as possible.  After Steph and I decided to incorporate spirulina into some of our recipes, I started playing around with green cocktails. The flavors of the blue-green algae can be a bit overwhelming, so I had to come up with something that it would complement vs compete with.  I landed on a “green” Bloody Mary or as I named it the “Roasted Pepper Spirulina Bloody Mary” it is packed full of flavor and nutrition.  The green bloody mix can definitely be made the day before, especially if you want to be prepared; mark my words after trying this you WILL want more than just one!

  Roasted Pepper Spirulina Bloody Mary

The nutritional value of any blue-green algae and in this case specifically Spirulina will make you want to put it in everything; what isn’t it good for?!  Spirulina is full of dietary protein, B-vitamins, and iron.  It is also used for weight loss, attention deficit-hyperactivity disorder (ADHD), hay fever, diabetes, stress, fatigue, anxiety, depression, premenstrual syndrome and other women’s health issues.  Some people use blue-green algae for treating precancerous growths inside the mouth.  It boost the immune system, improves memory, increases energy and metabolism, lowers cholesterol, prevents heart disease, heals wounds, and improves digestion and bowel health.  The list goes on…



Makes 1 Cocktail (Multiply for a larger batch)

  • 1 1/2 oz Vodka
  • 1 oz *Jalapeño Yellow Pepper Spirulina Puree – recipe below
  • 3 oz * Yellow Tomato Juice – recipe below
  • 1/8 Teaspoon Horseradish
  • 4-6 Fresh Cilantro Leaves

Glass:  Pint, Collins or Glass Mug

Garnish: Celery, Tomatoes, Lime, Jalapeño

Profile:  Original Recipe/ Medium Spice, Zesty Flavor

*Jalapeño Yellow Pepper Spirulina Puree`

About 1/2 cup (4 oz or 4 Cocktails)

  • 2 Roasted Jalapeño Peppers
  • 2 Roasted Yellow Bell Pepper
  • 6 Tablespoons Purified Water
  • 1/2 Teaspoon Powdered *Spirulina
  • 1/2 Teaspoon Sea Salt

1 Teaspoon Strained Fresh Lime Juice

*Yellow Tomato Juice

Makes about 12 oz (4 Cocktails)

  • 8 Large Yellow Tomatoes
  • 1/2 Teaspoon Lime Juice – fresh squeezed
  • 1/2 Teaspoon Lemon Juice – fresh squeezed
  • 1/4 Teaspoon Sea Salt
  • 1/2  Cup Purified Water

If you want to prepare a bloody mix the day before, mix all ingredients except the vodka and cilantro leaves.  The proportions are for 1 cocktail so multiply according to the amount you want. The mix will stay fresh for up to 5 days maximum.  When making the cocktail, add all ingredients to a mixing glass, stir to thoroughly combine and pour over ice.


Roast peppers on the stovetop on medium-high heat.  A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs.  When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.

Take a paper towel and rub off the char.  It’s ok to leave a little of the char.  Slice in half and remove the seeds and stems then dice them.


After the peppers have cooled, remove the skin and deseed the peppers. Add to a food processor with all the other ingredients and pulse until smooth.

Set aside for cocktail or you can make the previous day as well (it’s always better the next day)

*Yellow Tomato Juice

In a large pot, fill half way full of water and bring to a boil.  Add tomatoes and fully immersed in water, boil until the skin starts to soften.  Once the skin splits on the tomatoes they are ready to pull out.  Rinse under cold water and peel the skin off.  Once cooled enough to touch without burning your hand, cut tomatoes into pieces.  Cut out the top hard part of the tomato and discard.

Add the tomatoes to a medium sized saucepan and  turn to medium – low heat.

Cook tomatoes until thoroughly broken down, you can use a potato masher to mash up.

Set aside and cool.

Once the tomatoes are cool, add all ingredients to food processor, blend until runny. Strain through a fine mesh strainer or food mill.

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