FRESH YELLOW-TOMATO BLOODY MARY
Freshly picked yellow tomatoes lend a lighter taste and an unexpected shot of color to traditional Bloody Marys. If you like, pair the drink with a regular red version to highlight the distinction. To make a traditional Bloody Mary cocktail, substitute ripe red tomatoes for the yellow ones.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Puree yellow tomatoes in a blender. Press through a fine sieve into a small bowl; discard solids.
- Stir together tomato puree, vodka, lemon juice, Worcestershire sauce, green pepper sauce, horseradish to taste, salt, and pepper in a pitcher. If not using immediately, mixture can be refrigerated, covered, overnight. To serve, divide among 4 large glasses filled with ice. Garnish each glass with celery and cherry tomatoes on toothpicks.
FRESH TOMATO BLOODY MARY
Provided by Claire Robinson
Time 5m
Yield approximately 6 cups
Number Of Ingredients 7
Steps:
- In a blender, puree the tomatoes, lime juice, Worcestershire, horseradish, and salt and pepper until smooth. Chill covered until ready to use.
- On a small shallow dish, mix 3 parts sea salt to 1 part finely ground black pepper. Run a lime wedge around the rim of each glass, then dip the rims in the salt and pepper mixture. Fill each glass with ice, 1-ounce vodka, and approximately 2/3 cup Fresh Tomato Bloody Mary mixture.
HEIRLOOM TOMATO BLOODY MARY
Steps:
- Puree the red and yellow tomatoes in a blender until smooth, about 1 minute. Strain the puree through a fine-mesh strainer into a bowl and discard the solids. Stir in the vodka, lime and lemon juices and horseradish. Add the hot sauce and season with salt and pepper.
- Fill a tall glass halfway with ice. Thread some baby tomatoes on a wooden skewer. Pour the tomato mixture over the ice, garnish with the skewered tomatoes and serve.
BLOODY MARY TOMATOES
Provided by Food Network
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Combine the vodka, hot sauce and Worcestershire in a jar. Poke a couple of holes in each cherry tomato with a toothpick, then place a toothpick through the center of each. Add the toothpick-ed tomatoes to the vodka mixture and allow to soak for at least 2 hours, ideally overnight.
- Drain the contents of the jar and sprinkle the tomatoes with pepper and celery salt. Serve immediately!
FRESH TOMATO BLOODY MARYS
In July, the abundance of ripe tomatoes means making your own tomato juice is a breeze, and fresh juice, in turn, means a truly superb Bloody Mary. With a range in the amounts of horseradish, Tabasco, and lemon juice, you can customize the drinks to your liking. The final flourish, rimming the glasses with sea salt and black pepper, adds a slight tingle to each sip.
Provided by Maggie Ruggiero
Yield Makes 16 drinks
Number Of Ingredients 10
Steps:
- Purée tomatoes, celery, parsley, and 1 tablespoon sea salt in several batches in a food processor until smooth. Transfer to a bowl and chill at least 1 hour. Force through a food mill or medium-mesh sieve into a bowl, discarding solids (you'll have about 10 cups juice). Add horseradish, Tabasco, and lemon juice.
- Mix remaining tablespoon sea salt and 1 teaspoon finely ground fresh pepper on a small plate. Moisten outside of rim of each glass with lemon wedge, then dip rim in salt and pepper. Fill each glass with ice and 1 ounce (2 tablespoons) vodka, then top with about 2/3 cup juice.
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