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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


  1. Using a juice extractor, process the tomatoes and carrots. Transfer juice to a small pitcher.

  2. Stir in the tequila, and season with salt and pepper.

  3. Pour the mixture into two ice-filled tumblers. Garnish with nasturtium flowers and leaves, and serve.


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