Bloody Mary

Ingredients

• 2 lb. very ripe yellow tomatoes, cored, coarsely chopped
• 1 celery stalk, coarsely chopped, plus celery heart stalks with leaves for serving
• 6 Tbsp. fresh lemon juice
• ¼ cup Castelvetrano olive brine, plus olives for serving
• ¼ cup finely grated peeled horseradish
• 3 Tbsp. hot sauce (preferably Cholula)
• 2 tsp. Worcestershire sauce
• 2 tsp. sugar
• 4 tsp. kosher salt, divided, plus more
• 1 lemon wedge
• 6 oz. gin
• 1 tsp. freshly ground black pepper
• 1 tsp. mild red pepper flakes
• Sun Gold tomatoes (for serving)

Steps

1. Blend yellow tomatoes and chopped celery until smooth in a blender, about 1 minute. Strain into a large pitcher through a medium-mesh sieve, pressing the solids to extract as much juice as possible. Whisk in lemon juice, olive brine, horseradish, hot sauce, Worcestershire sauce, sugar and 3 tsp. salt. Taste and add more salt if needed, then cover and chill for at least 1 hour and up to 3 days.
2. In a shallow bowl, combine black pepper, red pepper flakes and the remaining 1 tsp. salt.
3. For each cocktail, rub a lemon wedge around the rim of a 12-oz. glass and dip in the spicy salt. Fill with ice and pour in 1½ oz. gin. Add 5 oz. Bloody Mary mix on top and garnish with cherry tomatoes, celery heart stalks and olives.