To create this seasonal cocktail, the bartenders at Union Square Café pilfer the kitchen’s heirloom tomatoes, sourced from the nearby farmers’ market. At its best in late summer, this brunch mainstay is made truly special by passing the tomatoes through a potato ricer rather than juicing them.
This recipe is excepted from Mix Shake Stir: Recipes from Danny Meyer’s Acclaimed New York City Restaurants.
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Wow! This was the best bloody mary I've ever had/made. The fresh tomato juice is key, and good tomatoes. It's a bit of work, but worth it!
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