Golden Sunset

Name: Golden Sunset
Yield: 8 servings
Ingredients: 4 pounds yellow or Sun Gold tomatoes, quartered, halved if small; 1 tablespoon plus 1 teaspoon kosher salt; 1 cup dill pickle juice; 1/4 cup fresh lemon juice; 1 tablespoon finely grated fresh horseradish or prepared horseradish; 2 teaspoons Worcestershire sauce; 1 teaspoon freshly ground black pepper; 1/2 teaspoon Old Bay seasoning; 3 dashes Tabasco sauce; 8 ounces vodka; 1 pint Sun Gold tomatoes; 8 small celery stalks with leaves; Tabasco sauce (for serving)

Matt Duckor8 servingsSource

cocktail american tomato beverages vegetarian vegan dairy free easy summer epicurious

Ingredients

4 pounds yellow or Sun Gold tomatoes, quartered, halved if small

1 tablespoon plus 1 teaspoon kosher salt

1 cup dill pickle juice

1/4 cup fresh lemon juice

1 tablespoon finely grated fresh horseradish or prepared horseradish

2 teaspoons Worcestershire sauce

1 teaspoon freshly ground black pepper

1/2 teaspoon Old Bay seasoning

3 dashes Tabasco sauce

8 ounces vodka

1 pint Sun Gold tomatoes

8 small celery stalks with leaves

Tabasco sauce (for serving)

Method

Purée yellow tomatoes and salt in a food processor, in batches if needed, until smooth. Transfer to a large pitcher, cover, and chill at least 1 hour or up to 4 hours.

Strain mixture through a food mill or medium-mesh sieve into a large bowl, pressing on solids to extract as much liquid as possible (you'll have about 5 cups juice); discard solids. Skim off and discard foam. Add pickle juice, lemon juice, horseradish, Worcestershire, pepper, Old Bay, and Tabasco; stir to combine. Chill until ready to serve.

Stir tomato juice just to combine. Fill each glass with ice and 1 oz. vodka, then top off with about 2/3 cup juice. Garnish each with Sun Gold tomatoes and 1 celery stalk and serve with Tabasco alongside.