Golden Sunset

• 4 pounds yellow or Sun Gold tomatoes, quartered, halved if small
• 1 tablespoon plus 1 teaspoon kosher salt
• 1 cup dill pickle juice
• 1/4 cup fresh lemon juice
• 1 tablespoon finely grated fresh horseradish or prepared horseradish
• 2 teaspoons Worcestershire sauce
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon Old Bay seasoning
• 3 dashes Tabasco sauce
• 8 ounces vodka
• 1 pint Sun Gold tomatoes
• 8 small celery stalks with leaves
• Tabasco sauce (for serving)

1. Puree yellow tomatoes and salt in a food processor, in batches if needed, until smooth. Transfer to a large pitcher, cover, and chill at least 1 hour or up to 4 hours.
2. Strain mixture through a food mill or medium-mesh sieve into a large bowl, pressing on solids to extract as much liquid as possible (you'll have about 5 cups juice); discard solids. Skim off and discard foam. Add pickle juice, lemon juice, horseradish, Worcestershire, pepper, Old Bay, and Tabasco; stir to combine. Chill until ready to serve.
3. Stir tomato juice just to combine. Fill each glass with ice and 1 oz. vodka, then top off with about 2/3 cup juice. Garnish each with Sun Gold tomatoes and 1 celery stalk and serve with Tabasco alongside.

tomatoes, kosher salt, dill pickle juice, lemon juice, horseradish, worcestershire sauce, freshly ground black pepper, bay seasoning, tabasco sauce, vodka, tomatoes, celery, tabasco sauce

Taken from www.epicurious.com/recipes/food/views/golden-sunset-56390028 (may not work)