Heirloom Bloody Mary
*This recipe is from Danny Meyer’s restaurant, Union Square Café, in New York City.
This is a seasonal cocktail, of course. Heirloom tomatoes, which are at their best in late summer, are some of the most flavorful and delicious tomatoes around. Living in Arkansas, we are lucky enough to have plenty to go around, you just have to know where to look for them. Try your local farmer’s market and specialty grocery stores. Enjoy this cocktail with your next brunch.
4 large, very ripe heirloom tomatoes (to make 4 oz of juice)
2 oz vodka
1 oz fresh lime juice
½ tsp of horseradish, or to taste
1 tsp hot green-pepper sauce (such as tabasco)
Sea salt and fresh pepper to taste
Ice
Small tomatoes (like cheery grape, or heirloom toy box) to garnish
Pass the ripe heirlooms through a potato ricer . Be sure to squeeze the solids to extract as much juice as possible. Chill the juice for 30 minutes then add the vodka, lime juice, horseradish, green-pepper sauce, salt and pepper. Fill a highball glass with ice and pour the bloody mary mixture over the ice. Garnish with the small tomatoes.
The choice of vodka is yours. We suggest using a medium-grade domestic vodka like Platinum, which is distilled seven times for smoothness.
