Frozen Yellow Marys

Instead of tomato juice, Philippe Gouze uses frozen cubes of yellow-tomato juice for his riff on Bloody Marys. He purees the cubes with aromatic Thai basil and homemade jalapeƱo vodka.

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  • Total Time:
  • Servings: Makes 4 drinks
  • Time(Other): Plus 3 hr steeping and freezing

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  • 4 jalapeƱos, sliced
  • 1 cup vodka
  • 2 pounds yellow tomatoes, cored and halved
  • 16 Thai basil leaves
  • Salt
  • Yellow cherry tomatoes, halved, and basil flowers, for garnish

How to make this recipe

  1. In a jar, cover the jalapeños with the vodka. Let stand for 3 hours, then strain.

  2. In a food processor, puree the tomatoes. Pass the puree through a fine sieve into a large measuring cup; you should have 2 cups of juice. Pour it into ice cube trays and freeze until firm, about 3 hours.

  3. In a blender, combine the jalapeño vodka, tomato ice cubes and basil. Blend until smooth and season with salt; if the drink is very thick, add a little water and blend again. Pour into rocks glasses, garnish with cherry tomato halves and basil flowers and serve.

Contributed By Published July 2010

469816 recipes/frozen-yellow-marys 2013-12-06T23:27:20+00:00 Philippe Gouze summer|cocktail-lounge|barbecue-cookout|cocktail-party|cocktails|4 july-2010,philipp gouze,bloody mary,yellow mary,frozen cocktail recipes,frozen-yellow-marys 469816

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