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Frozen Yellow Marys

  • TOTAL TIME: 20 MIN Plus 3 hr steeping and freezing
  • SERVINGS: Makes 4 drinks

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 jalapeño vodka.

blog Cocktail Tips from F&W Editors

  1. 4 jalapeños, sliced
  2. 1 cup vodka
  3. 2 pounds yellow tomatoes, cored and halved
  4. 16 Thai basil leaves
  5. Salt
  6. Yellow cherry tomatoes, halved, and basil flowers, for garnish
  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.
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