yellow mary cocktail recipe

Yellow Mary cocktails by Finely Crafted

It’s peak tomato season, my friends, which means the markets are overflowing with specialty shapes and colors. I wanted to try only golden varieties for a veggie cocktail that’s a lighter take on the classic bloody Mary. While this bright yellow beverage has a milder flavor than its crimson cousin, a spiced rim gives it plenty of kick. I made the whole thing in my juicer (you can substitute a blender, then strain out the pulp). Get the recipe after the jump!

Note: Fresh juice separates, so the celery garnish becomes a stirrer.
Yield: Serves 4 on a sunny patio.

Kosher salt
Spice blend such as Tony Chachere’s Original Creole Seasoning
2 limes
4 large yellow tomatoes, cut into wedges
2 celery stalks, plus leafy ends for garnish
2 cloves garlic, peeled
1 jalapeño, split and seeded

1. To rim the glasses, put water in one saucer and a couple palmfuls of salt in another. Stir a little spice blend into the salt. Dip the rim of each glass in the water, then in the salt mixture.

2. Cut one lime in half and slice off all the peel. Cut the other lime into wedges for garnish.

3. Put the peeled lime and the next 4 ingredients into the juicer.

4. Add ice and a shot of vodka to each glass. Fill with juice and garnish with celery and lime wedges.