Bruised tomatoes dripping with juice are tailor-made for a fresh Bloody Mary. They might not be on display at the farmers’ market—beauty queens, they’re not—but they’re often there if you ask.
Recipe information
Yield
4 servings
Ingredients
2
1
6
¼
¼
3
2
2
4
1
6
1
1
Preparation
Step 1
Blend yellow tomatoes and chopped celery in a blender until smooth, about 1 minute. Strain through a medium-mesh sieve into a large pitcher, pressing on solids to extract as much juice as possible. Whisk in lemon juice, olive brine, horseradish, hot sauce, Worcestershire sauce, sugar, and 3 tsp. salt. Taste and season with more salt if needed. Cover and chill at least 1 hour and up to 3 days.
Step 2
Combine black pepper, red pepper flakes, and remaining 1 tsp. salt in a shallow bowl.
Step 3
To make each cocktail, rub the rim of a 12-oz. glass with a lemon wedge, then dip into spicy salt. Fill glass with ice and pour in 1½ oz. gin. Top with 5 oz. Bloody Mary mix; garnish with cherry tomatoes, celery heart stalks, and olives.