Eat & Drink

Heirloom Tomato Bloody Mary recipes

Heirloom Tomato Bloody Mary recipes
Heirloom tomatoes are in season! (Image: KOMO News)
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It's heirloom tomato season here in the Pacific Northwest! The Copperleaf Restaurant & Bar located just south of Seattle had the genius idea of celebrating by taking these locally grown red, yellow and green tomatoes and turning them into unique Bloody Marys.

Spicy Mary? Herbal Mary? Yellow Mary? Stop by your local farmer's market, pick up your heirloom tomatoes of choice, and try one of these recipes!

Roasted Red – Spicy Mary
Makes enough for six-12oz. drinks

For Mix
6 Charred Red Tomatoes, skins removed
4 Black Garlic Cloves
3 Fire Roasted Peppers (Serrano, Jalapeno, etc), skins and stems removed
½ cp. Lime Juice
1 Tbs. Celery Seed
3” Freshly Grated Horseradish
1 Tbs. Coarsely Cracked Black Pepper
2 Tbs. Salt

For Drink
Premium Vodka or Tequila
Smoked Paprika Salt (equal parts smoked paprika and kosher salt, combined)
Roasted Serrano Chiles

Bloody Mary Mix
Combine the first five ingredients and puree until smooth. Then add horseradish, pepper and salt. Stir or shake to combine. Refrigerate for 24 to 48 hours.

Ready to Serve

To prepare, rim the serving glass with smoked paprika salt. Then add 1.5 oz of premium vodka or tequila into the mix until the glass is 2/3 full. Add ice and garnish with whole roasted serrano.

Yellow Mary – Mediterranean Citrus
Makes enough for six-12oz. drinks

For Mix
6 Yellow Tomatoes, blanched, skins removed
¼ cp. Lemon Juice
¼ cp. Champagne Vinegar
1 Tbs. White Pepper (finely ground)
1 Preserved Lemon (fine zest)
1 Tbs. Aleppo Pepper

For Drink
Premium Vodka
Finely crushed Za’atar spice (equal parts dried Thyme, Oregano, Sumac and toasted Sesame Seeds)
Kosher Salt
English Cucumber

Bloody Mary Mix
Combine the first four ingredients and puree until smooth. Stir in zest and Aleppo pepper. Refrigerate for 24 to 48 hours.

Ready to Serve
Create Za’atar salt by combining equal parts Za’atar and kosher salt. Rim the serving glass with Za’atar salt. Add 1.5 oz premium vodka and top with Bloody Mary mix until 2/3 full. Fill glass with ice and garnish with slice of English cucumber.


The “Green Mary” – Herbal
Makes enough for six-12oz. drinks

For Mix
4 Green Tomatoes, peeled
4 Tomatillos, peeled
4 Scallions, sliced
½ cp. Lime Juice
3 Garlic Cloves
1 Tbs. Celery Seed
1” Horseradish (fresh grated)
1 Tbs. Salt
Small handfuls each parsley, tarragon, mint, dill

For Drink
Absinthe/Pastis
Premium Vodka
Absinthe Ice Cubes

Bloody Mary Mix
Combine all ingredients, except for the Absinthe ice cubes, puree until smooth. Refrigerate for 24 to 48 hours.

Absinthe Ice Cubes
Combine 1 cup hot water with ½ cup sugar and ¼ cup lemon juice. Stir in ¼ cup Absinthe/Pastis and fill ice cube tray. Freeze.

Ready to Serve
Combine 1.5 oz premium vodka with .25 oz Absinthe/Pastis. Then, add the mix until the glass is 2/3 full. Top off with Absinthe ice cubes.
*For those that do not prefer the taste of Pastis, regular ice may be used and Absinthe/Pastis omitted.

If you're feeling too lazy to make your own, the Copperleaf grows their own tomatoes (red, green and yellow), and serves up all the Bloody Mary options just listed. 

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