When crafting a cocktail, sometimes a slight departure from a classic is the best way to ensure you will love your (semi!) original creation. We did just that with our boozy brunch go-to (the bloody mary, of course) and broke tradition by straying from its signature shade of red. While there is something to be said for breakfast served with a glass filled to the brim with bright red tomato juice, we were confident these beautiful orange, green and yellow heirlooms would be a more-than-worthy substitute.One color at a time, we added the tomatoes to the blender (skin and all!) so that no nutrition was lost before mixing in some salt and my favorite, some spice. For a final twist, we swapped out the standard celery stalk for these celery bitters. The citrus bite packed the perfect punch, and fresh cilantro made for a pretty and flavorful final touch. With just a little flex of your mixology muscles and attention to what’s beautiful and fresh at the market, you can certainly build the most colorful bloody mary bar around for your next brunch gathering.
- 4 medium-size orange tomatoes
- 1 cup of water
- 2 dashes Green Jalapeño Tabasco per drink
- 2 dashes Celery Bitters per drink
- 3 ounces vodka (1.5 ounces per drink)
- Juice of 1 lime
- 1 pinch of sea salt
- 1 dash of freshly ground pepper
- 2 cups of ice cubes
- Cilantro (for garnish)
- Wash tomatoes. Cut off both ends then quarter each tomato.
- Using a blender, puree tomatoes for roughly 2-3 minutes.
- Remove blender cup and add water (water may vary with desired consistency). Place a strainer over a small pitcher and strain tomato puree and water mixture.
- Add vodka, Tabasco, Celery Bitters, lime juice, salt, pepper, and ice to the pitcher.
- Pour 1 serving into a cocktail shaker, and shake for 20 seconds.
- Add ice to cup, then pour cocktail. Garnish with cilantro leaves. Enjoy!