Fresh Bloody Mary
Christina Schmidhofer
Kellogg's Breakfast: Take a look at the OJ-colored flesh and juice, and you'll know where the name comes from. The 1-pound beefsteak has lots of juice and few seeds, which makes it perfect for squeezing. Bright and tart, it might even inspire you to change your breakfast routine.
How to Make It
1
Cut about 1/2 pound ripe Kellogg's Breakfast or similar tomatoes in half crosswise. Press tomatoes, cut side down, through a colander or a coarse wire sieve set over a bowl to collect juice (you'll need about 3/4 cup); discard skin. Mix the 3/4 cup tomato juice, 1/4 cup gin or vodka, 1 tablespoon fresh lemon juice, 1/4 teaspoon Worcestershire sauce, about 1/4 teaspoon salt (or to taste), a pinch to 1/8 teaspoon celery seed, and hot sauce to taste. Pour into ice-filled glasses. Garnish with a celery stick or green onion. Sprinkle with fresh-ground pepper.
Ingredients
1/2 pound ripe Kellogg's Breakfast or similar tomatoes
1/4 cup gin or vodka
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon celery seed
hot sauce (to taste)
celery stick (optional)
green onion (optional)
fresh-ground pepper
Directions
1
Cut about 1/2 pound ripe Kellogg's Breakfast or similar tomatoes in half crosswise. Press tomatoes, cut side down, through a colander or a coarse wire sieve set over a bowl to collect juice (you'll need about 3/4 cup); discard skin. Mix the 3/4 cup tomato juice, 1/4 cup gin or vodka, 1 tablespoon fresh lemon juice, 1/4 teaspoon Worcestershire sauce, about 1/4 teaspoon salt (or to taste), a pinch to 1/8 teaspoon celery seed, and hot sauce to taste. Pour into ice-filled glasses. Garnish with a celery stick or green onion. Sprinkle with fresh-ground pepper.
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