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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.