This is a hybrid of several bloody mary recipes that I love to serve at summer brunch. It's like the farmers-market-in-a-glass with ripe and juicy tomatoes, fragrant herbs, and a little heat. The yellow offers a sunny and unexpected twist! Serve in an interesting glass like a coup or goblet with a fun garnish for more intrigue and use whatever herbs you have on hand. The photo is from 101 Cookbooks and is the look I always try to replicate. Cheers!
Makes 4 Marys
1 tablespoon fresh lemon juice
1 tablespoon apple cider vinegar
2 teaspoons of finely minced herbs (oregano, basil, dill, mint -- a mix of flavors is wonderful!)
1/2 of a serrano pepper, finely minced (less if you don't like spice)
1 teaspoon of shallots, finely minced
6 ounces vodka or gin
garnish ideas: sungold cherry tomato, celery stick with leaves, tiny feta cubes, olives, cucumber slices, pickled peppers, cornichon, cheese stuffed olive, etc!
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, vinegar, herbs, serrano pepper, shallots and 3 tsp. salt. Taste and season with more salt if needed. Cover and chill at least 1 hour.
2. To make each cocktail, rub the rim of a 12-oz. glass with a lemon wedge, then dip into salt (flavored salt if you'd like!). Fill glass with a few ice cubes and pour in 1½ oz. of vodka or gin. Top with 4-5 oz. of your yellow Bloody Mary mix. Garnish and serve!