Fresh Yellow-Tomato Bloody Mary

Freshly picked yellow tomatoes lend a lighter taste and an unexpected shot of color to traditional Bloody Marys. If you like, pair the drink with a regular red version to highlight the distinction. To make a traditional Bloody Mary cocktail, substitute ripe red tomatoes for the yellow ones.

  • Servings: 4
  • Yield: Makes about 3 cups
Fresh Yellow-Tomato Bloody Mary

Source: Martha Stewart Living, September 2006


  • 1 pound ripe yellow tomatoes (about 4 medium)
  • 3/4 cup (6 ounces) best-quality vodka
  • 5 tablespoons freshly squeezed lemon juice (about 2 lemons)
  • 1 teaspoon Worcestershire sauce
  • 20 dashes hot green pepper sauce, such as Tabasco
  • 1 to 1 1/2 teaspoons finely grated, peeled fresh horseradish
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • Celery hearts, for garnish
  • Yellow and red cherry tomatoes, for garnish


  1. Puree yellow tomatoes in a blender. Press through a fine sieve into a small bowl; discard solids.

  2. Stir together tomato puree, vodka, lemon juice, Worcestershire sauce, green pepper sauce, horseradish to taste, salt, and pepper in a pitcher. If not using immediately, mixture can be refrigerated, covered, overnight. To serve, divide among 4 large glasses filled with ice. Garnish each glass with celery and cherry tomatoes on toothpicks.


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