YELLOW TOMATO BLOODY MARY

Yellow Tomato Bloody Mary image

Provided by Molly Baz

Yield 4 servings

Number Of Ingredients 14

2 lb. very ripe yellow tomatoes, cored, coarsely chopped
1 celery stalk, coarsely chopped, plus celery heart stalks with leaves for serving
6 Tbsp. fresh lemon juice
1/4 cup Castelvetrano olive brine, plus olives for serving
1/4 cup finely grated peeled horseradish
3 Tbsp. hot sauce (preferably Cholula)
2 tsp. Worcestershire sauce
2 tsp. sugar
4 tsp. kosher salt, divided, plus more
1 lemon wedge
6 oz. gin
1 tsp. freshly ground black pepper
1 tsp. mild red pepper flakes
Sun Gold tomatoes (for serving)

Steps:

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.
Combine black pepper, red pepper flakes, and remaining 1 tsp. salt in a shallow bowl.
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.

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