Summer Sun Cocktail
Vibrantly colored nasturtiums garnish this refreshing cocktail. All nasturtiums' edible foliage and flowers have a pleasing peppery bite.
Source: Martha Stewart Living, July 2001
- 2 very red, ripe tomatoes (1 pound), quartered
- 4 medium carrots
- 2 ounces tequila
- Table salt and freshly ground pepper
- Nasturtium flowers and leaves, for garnish
Using a juice extractor, process the tomatoes and carrots. Transfer juice to a small pitcher.
Stir in the tequila, and season with salt and pepper.
Pour the mixture into two ice-filled tumblers. Garnish with nasturtium flowers and leaves, and serve.