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 for eletters today and get the latest 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!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
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?