Golden Sunset
Serves: 6
Leila Emmerich
1 January 1970
Based on User reviews:
41
Spice
57
Sweetness
46
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Kosher Salt1 cup
Lemon Juice (fresh)2 tsps
Worcestershire Sauce1 tsp
Old Bay Seasoning230 g
Vodka8 small
Celery Stalk (with leaves)Directions:
1
Make the tomato juice: Purée yellow tomatoes and salt in a food processor, in batches if needed, until smooth
2
Transfer to a large pitcher, cover, and chill at least 1 hour or up to 4 hours
3
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
4
Skim off and discard foam
5
Add pickle juice, lemon juice, horseradish, Worcestershire, pepper, Old Bay, and Tabasco; stir to combine
6
Chill until ready to serve
7
Purée yellow tomatoes and salt in a food processor, in batches if needed, until smooth
8
Transfer to a large pitcher, cover, and chill at least 1 hour or up to 4 hours
9
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
10
Skim off and discard foam
11
Add pickle juice, lemon juice, horseradish, Worcestershire, pepper, Old Bay, and Tabasco; stir to combine
12
Chill until ready to serve
13
Assemble the cocktails: Stir tomato juice just to combine
14
Fill each glass with ice and 1 oz
15
Vodka, then top off with about 2/3 cup juice
16
Garnish each with Sun Gold tomatoes and 1 celery stalk and serve with Tabasco alongside
17
Stir tomato juice just to combine
18
Fill each glass with ice and 1 oz
19
Vodka, then top off with about 2/3 cup juice
20
Garnish each with Sun Gold tomatoes and 1 celery stalk and serve with Tabasco alongside