Wild Mary

Hany's Harvest Wild Mary Recipe served in Mason jar, garnished with Asparagus and lemon.

An exciting twist on a classic recipe, we've opted to create this one from its most basic elements, most notably fresh tomatoes. The dandelion and burdock add a slight earthy undertone to this heady Bloody Mary recipe. Can also be made as an alcohol-free Virgin Mary.

Prep Time: 60 minutes

Difficulty: Medium



  • 1 pound ripe tomatoes
  • Juice of one lemon
  • 1⁄2 cup Wilder Tonic
  • 1 Tablespoon of Worcestershire sauce
  • 1 Tablespoon of Reaper Tonic (if you’d like to make it spicy)
  • 1 double shot of vodka (skip this for a Virgin Mary)
  • Extra-virgin olive oil
  • Salt
  • Pepper
  • Asparagus for garnish (optional)

Note: if garnishing with pickled asparagus, place asparagus spears in a shallow dish or ziplock with Wilder or Reaper Tonic to cover and refrigerate overnight.



  1. Heat oven to 375, quarter tomatoes, toss with olive oil and salt and pepper and roast on baking sheet for 20-30 minutes
  2. Allow tomatoes to cool, then puree
  3. Strain if needed and mix with lemon, tonic(s), Worcestershire, and vodka
  4. Add salt if needed
  5. Shake with ice and pour into desired glass
  6. Garnish with pickled asparagus
  7. Enjoy!

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