The Bloody Mary Makeover
Colorful heirloom tomatoes shake up the classic big red cocktail.
With the growing dinner-table popularity of the often misshaped, multihued heirloom tomatoes, we were curious about what would happen if we substituted their yellow, orange, green and purplish juices for the traditional bright-red ones that flow into that iconic American cocktail—the Bloody Mary.
So we asked a few bartenders, mixologists, even flavor-conscious chefs how they would approach the challenge.
At least one—Peter Birmingham, who has been king of the bar at Rose Pistola in
"An heirloom needs to have a good juicy component," he says, "and you need to achieve the proper sweet/acid balance." For example, a Cherokee Purple is on the sweet side, while a Yellow Pear is acidic, but the juices can be "corrected" with proper seasoning.
"The juice needs to be fresh," says Phil Pyle of the Fair Hill in
Next comes the spicing. Using Green Zebra tomatoes, Nikki Farley of
For garnish, Applebaum would top her creation with a pickled green bean. Wayne Jones of The Palm in
Suggestions for vodkas ("vodka from rye is best," says
The way we look at, pour it on—the more recipes, the Bloody Mary-er!
Photo by Ella Moris
Recipe courtesy Phil Pyle,
2 parts Green Zebra (or other green heirloom) tomato juice
fresh basil leaves (4 muddled)
1 part freshly squeezed lime juice
2 parts Yazi ginger vodka
Spice to taste
Stir ingredients with ice and garnish with red cherry tomatoes, such as Matt's Wild Cherry.
Recipe courtesy Kate Applebaum, Harry's Savoy Grill, Deleware
Photo by Ella Morris
2 parts Sobieski vodka
2 parts Lillian's Yellow (or similar) tomato juice infused with saffron by cooking briefly
Spicy paprika to taste
Salt rim with sea salt and saffron ground together in a mortar
Stir ingredients with ice and garnish with pickled green bean.
Recipe courtesy Peter Birmingham, mixologist-at-large,
1 Â¾ ounces Siete Leguas Tequila reposado
2 teaspoons Worchester sauce
6 ounces Black Krim (or similar) tomato juice
Â½ ounces sweet & sour mix
Shake ingredients with a blend of crushed and cubed ice. Garnish with slice of jicama, marinated in lime, with Cayenne edge.
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