Yellow Tomato Bloody Mary | view more Recipe

Yellow Tomato Bloody Mary

'2 lb. very ripe yellow tomatoes, cored, coarsely chopped', '1 celery stalk, coarsely chopped, plus celery heart stalks with leaves for serving', '6 Tbsp. fresh lemon juice', '1/4 cup Castelvetrano olive brine, plus olives for serving', '1/4 cup finely grated peeled horseradish', '3 Tbsp. hot sauce (preferably Cholula)', '2 tsp. Worcestershire sauce', '2 tsp. sugar', '4 tsp. kosher salt, divided, plus more', '1 lemon wedge', '6 oz. gin', '1 tsp. freshly ground black pepper', '1 tsp. mild red pepper flakes', 'Sun Gold tomatoes (for serving)'

Blend yellow tomatoes and chopped celery in a blender until smooth, about 1 minute. Strain through a medium-mesh sieve into a large pitcher, pressing on solids to extract as much juice as possible. Whisk in lemon juice, olive brine, horseradish, hot sauce, Worcestershire sauce, sugar, and 3 tsp. salt. Taste and season with more salt if needed. Cover and chill at least 1 hour and up to 3 days. Combine black pepper, red pepper flakes, and remaining 1 tsp. salt in a shallow bowl. To make each cocktail, rub the rim of a 12-oz. glass with a lemon wedge, then dip into spicy salt. Fill glass with ice and pour in 1½ oz. gin. Top with 5 oz. Bloody Mary mix; garnish with cherry tomatoes, celery heart stalks, and olives.