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Fresh Tomato Bloody Marys
© John Kernick

Fresh Tomato Bloody Marys

  • SERVINGS: Makes 4 drinks

The ingredients for Andreas Viestad's fiery Bloody Mary all come from his garden. Like a classic Bloody Mary made with tomato juice, it's a delicious brunch cocktail—with or without vodka. For savory flavor, add a few drops of Worcestershire sauce to each drink.


  1. 2 small celery ribs, minced
  2. 2 tablespoons minced onion
  3. 1 medium green heirloom tomato, such as a Green Zebra, minced
  4. 1/2 teaspoon finely grated lemon zest
  5. 1 teaspoon fresh lemon juice
  6. Salt

Bloody Mary

  1. 1 1/2 pounds chilled red tomatoes, coarsely chopped
  2. 1/2 cup chilled vodka
  3. 1 cup ice cubes
  4. 1 teaspoon tomato paste
  5. 1/2 small red chile, seeded and coarsely chopped
  6. 1/2 teaspoon celery salt
  7. 4 medium celery ribs and 4 thin green chiles (optional), for serving
  1. MAKE THE BLOODY MARY In a bowl, toss the celery with the onion, tomato, lemon zest and juice and season with salt. Refrigerate while you make the drinks.
  2. In a blender, puree the tomatoes, vodka, ice, tomato paste, chile and celery salt; pour into glasses. Spoon the garnish on top, add a celery rib and chile to each glass and serve.
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