White Bloody Marys
- 4 green tomatoes, roughly chopped
- 1 hothouse cucumber, roughly chopped, plus spears for garnish
- 2 stalks celery, roughly chopped
- 3 cups seedless green grapes, plus more for garnish
- 1 jalapeno pepper, seeded
- 2 tablespoons horseradish
- 1 tablespoon superfine sugar
- 2 lime wedges, plus more for the glasses
- 2 to 3 ounces vodka, chilled
- Kosher salt and freshly ground pepper
- Add the tomatoes, cucumber, celery, grapes and jalapeno to a blender and puree.
- Line a sieve with cheesecloth, set over a large bowl and pour in the pureed mixture.
- Set the bowl in the refrigerator while it strains, about 30 minutes.
- Once the liquid has been extracted, remove the bowl from the refrigerator and discard the solids.
- Combine the horseradish, superfine sugar and 2 lime wedges in a pitcher and muddle with a wooden spoon.
- Stir in the tomato juice mixture, the vodka and some crushed ice until combined.
- Combine 1 tablespoon each salt and pepper on a small plate.
- Rub a lime wedge around the rim of each glass, then dip the glass in the salt and pepper mixture.
- Pour the drink into glasses and garnish with cucumber spears and a few grape halves.
- Photograph by Christina Holmes
green tomatoes, hothouse cucumber, stalks celery, green grapes, pepper, horseradish, sugar, lime wedges, vodka, kosher salt
Taken from www.foodnetwork.com/recipes/tyler-florence/white-bloody-marys.html (may not work)