Golden Sunset

  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)

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