We are entering what I consider peak bloody mary season. I love making them just as summer winds down, using heirloom tomatoes (after the initial thrill of tomato season wears off). Here you have a vibrant, bold, bloody mary made with fragrant herbs, yellow heirloom tomatoes, shallots, and a bit of kick from the vodka and serrano pepper. It's the bloody mary I want to drink, and I suspect you’ll love it too!
Yellow Tomato Bloody Mary
We've been making these with the Daphnis and Chloe Greek Oregano - incredibly bright & fragrant. But if you have good dried herbs already on hand, by all means, use those.
- 2-3 medium yellow heirloom tomatoes, quartered
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon champagne vinegar
- 1/4 teaspoon celery salt
- 1/2 teaspoon dried oregano, crumbled
- 1/4 teaspoon finely minced serrano
- 1/2 teaspoon finely minced shallots
- 2-3 ounces vodka
- garnish ideas: tiny feta cubes, olives, cucumber slices (optional)
Core the tomatoes, place in a bowl, and puree with a hand blender, you'll need 1 cup. Combine the tomatoes with the rest of the ingredients in a cocktail shaker or mason jar.
Prepare four glasses with ice, and pour the mixture into the prepared glasses. Thread garnishes on short skewer or stem, if using, and serve immediately.