When Bloody Mary enthusiast Stuart Chandler started noticing people who avoided the traditional morning cocktail due to an aversion to tomato juice, he launched a quest to find an alternative to the offending red mixer.
Chandler began months of kitchen experimentation with a single ingredient – the tomatillo. With the support of business partner Brad Lob, the twosome forged ahead with the mission of creating an entirely new version of the classic Bloody Mary cocktail mix.
Salty Iguana, the new Colorado-based green Bloody Mary mix company, was born from experimentation around roasting jalapenos, poblanos and habaneros, adding lime juice, chopped cilantro diced onions and minced garlic.
The concoction was first introduced to Colorado palates in February and is now available at major liquor stores with a deal in the works to stock the stuff at King Soopers. Restaurants carrying Salty Iguana include Denver’s Punch Bowl Social.
Salty Iguana held a tasting last week for invited guests at Mile High Spirits, 2201 Lawrence St. Chandler recommends the green drink be mixed with vodka or tequila or served straight. Two flavors are available: the original and habanero for a kick (which I highly recommend).
For more information and a list of retailers, go to www.saltyiguanamix.com.
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