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\u2014the Bloody Mary.\r\n\r\nSo we asked a few bartenders, mixologists, even flavor-conscious chefs how they would approach the challenge.\r\n\r\nAt least one\u2014Peter Birmingham, who has been king of the bar at Rose Pistola in San Francisco and Norman's in Los Angeles\u2014has already shaken his swizzle stick at the idea.\r\n\r\n"An heirloom needs to have a good juicy component," he says, "and you need to achieve the proper sweet/acid balance."\u00a0 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.\r\n\r\n"The juice needs to be fresh," says Phil Pyle of the Fair Hill in Maryland. "The tomatoes should be blanched, peeled, pur\u00e9ed and strained to get 'free-run' juice."\r\n\r\nNext comes the spicing. Using Green Zebra tomatoes, Nikki Farley of Harvey's Seafood Grill in Wilmington, Deleware, would add cilantro and lime. With a yellow heirloom, Kate Applebaum, Farley's colleague at sister restaurant Harry's Savoy Grill, would employ a Spanish twist, using spicy paprika in the mix and glazing the rim with a golden tinge of sea salt and saffron.\r\n\r\nFor garnish, Applebaum would top her creation with a pickled green bean. Wayne Jones of The Palm in Nashville likes "a slice of red pepper to signify that it's a Bloody Mary, whether the juice is green or yellow." If the juice is a little acidy, Pyle would counter with a plump shrimp hanging on the rim.\r\n\r\nSuggestions for vodkas ("vodka from rye is best," says Birmingham) and vodka-substitutes are numerous\u2014Tequila reposado for a Mexican turn, Irish poteen for a richer flavor or Yazi ginger vodka for an Asian accent.\r\n\r\nThe way we look at, pour it on\u2014the more recipes, the Bloody Mary-er!\r\n\r\nBLOODY MERRY\r\nRecipe courtesy Phil Pyle, Fair Hill Inn, Maryland\r\n\r\nPhoto by Ella Moris\r\n\r\n2 parts Green Zebra (or other green heirloom) tomato juice\r\nFresh basil leaves (4 muddled)\r\n1 part freshly squeezed lime juice\r\n2 parts Yazi ginger vodka\r\nSpice to taste\r\n\r\nStir ingredients with ice and garnish with red cherry tomatoes, such as Matt's Wild Cherry.\r\n\r\nMELLOW MARY\r\nRecipe courtesy \u00a0Kate Applebaum, Harry's Savoy Grill, Deleware\r\n\r\nPhoto by Ella Morris\r\n\r\n2 parts Sobieski vodka\r\n2 parts Lillian's Yellow (or similar) tomato juice infused with saffron by cooking briefly\r\nSpicy paprika to taste\r\nSalt rim with sea salt and saffron ground together in a mortar\r\n\r\nStir ingredients with ice and garnish with pickled green bean.\r\n\r\nMARIA MORADO\r\nRecipe courtesy Peter Birmingham, mixologist-at-large, Los Angeles\r\n\r\n1\u00be ounces Siete Leguas Tequila reposado\r\n2 teaspoons Worchester sauce\r\n6 ounces Black Krim (or similar) tomato juice\r\n\u00bd ounces sweet & sour mix\r\nTo taste: Tabasco, Pickapepper, fresh horseradish, celery salt, black pepper\r\n\r\nShake ingredients with a blend of crushed and cubed ice. Garnish with slice of jicama, marinated in lime, with Cayenne edge.