I’ve found it: the Bloody Mary I can’t stop making.
Surprising, right? I didn’t expect to fall for a Bloody Mary this summer, but this one changed my mind.
Who knew a Bloody Mary could be so beautiful?
I’ve never been a huge Bloody Mary fan. Tomato-sauce flavors have never appealed to me — it’s a childhood aversion that stuck. Still, I’ve wanted to love them: the dramatic garnishes, the savory complexity, the whole brunch vibe.
Celery in Bloody Marys has always been a dealbreaker for me — it’s the texture more than the flavor. That said, celery salt is another story; it adds the seasoning without the stringy crunch, so you’ll find a touch of it here.
During my pregnancy with Max I started tolerating tomato-based dishes more, and that gradual change led me to explore tomato-forward recipes. I developed a favorite Bolognese and even experimented with tequila in place of vodka, which opened the door to versions of the Bloody Mary I enjoyed—celery-free and more flavorful.
Inspired by the stunning heirloom tomatoes we get here, I wanted a fresh, seasonal base. The idea was to showcase the rainbow of heirloom colors by juicing them separately and layering or swirling the juices for a striking effect. It’s a bit more effort, but the result is incredibly fresh and beautiful.
The fresh heirloom juices are then combined with savory seasonings you might expect in a sauce, and the glass gets a smoked-paprika rim. The combination is smoky, tangy, and bright — and surprisingly delicious.
I’m officially into it.
Fresh Heirloom Tomato Bloody Marys
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Ingredients
Heirloom Tomato Juice
- 1 large green heirloom tomato
- 1 large red/dark heirloom tomato
- 1 large yellow/orange heirloom tomato
For the rim
- coarse sea salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ancho chile powder
- a pinch of black pepper
For a single serving
- 1/3 cup fresh heirloom tomato juice
- 3 ounces fresh lime juice
- 2 ounces pickle juice from a jar of pickles
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon celery salt
- ¼ teaspoon garlic powder
- 1 pinch black pepper
- 1 drop of hot sauce
- 1 ½ ounces vodka
Instructions
Heirloom tomato juice
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Blend the lightest-colored tomatoes first until smooth. Strain each puree through a fine mesh sieve into a measuring cup or glass. I started with green, then yellow, then red. Season each juice lightly with salt and pepper — the rest of the cocktail adds plenty of flavor.
For a single serving
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Mix the coarse sea salt, smoked paprika, ancho chile powder, and a pinch of black pepper on a plate. Rim the glass with a lime wedge, then dip the rim into the spice-salt mixture. Fill the glass with ice.
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In a cocktail shaker or blender, combine 1/3 cup fresh heirloom tomato juice, lime juice, pickle juice, Worcestershire sauce, celery salt, garlic powder, black pepper, and a drop of hot sauce. Shake or blend until combined. Pour over the ice and stir in vodka. Garnish with a pickle or cucumber, a pepperoncini, and cherry tomatoes.
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It pairs beautifully with fries and, of course, a cheeseburger.