It’s Time To Tailgate!
…and that means it’s time for Bloody Marys!
A Virginia Favorite!
Texas Beach Bloody Mary Mix
Available locally at Mr. Bill’s Wine Cellar
$7.99 a bottle
For Real Bloody Mary Drinkers!
I love this Bloody Mary mix, tastes like a fresh tomato with just the right amount of spice.
Texas Bloody Mary Mix was created by three friends from Richmond, Virginia. While Working in the industry as bartenders, they realized there was an immediate need for a mix with all the good stuff already in the bottle. So we set out on the long journey to create the tasty, authentic and responsibly produced Texas Beach Bloody Mary Mix.
The name Texas Beach comes from our favorite part of the James River located in lovely Richmond, Virginia at the end of Texas Avenue. Cheers!
Yellow Tomato Bloody Mary
I found this recipe for Yellow Tomato Bloody Mary in Bon Appétit Magazine. Fresh and delicious. It’s always fun to garnish Bloody Mary cocktails ~ I chose celery stalks, golden cherry tomatoes, pimiento stuffed olives, crispy bacon and pickled green and purple beans.
Recipe from the August, 2018 issue of Bon Appétit. Recipe by Molly Baz.
Bruised tomatoes dripping with juice are tailor-made for a fresh Bloody Mary. They might not be on display at the farmers’ market—beauty queens, they’re not—but they’re often there if you ask.
- 2 lb. very ripe yellow tomatoes, cored, coarsely chopped
- 1 celery stalk, coarsely chopped, plus celery heart stalks with leaves for serving
- 6 Tbsp. fresh lemon juice
- ¼ cup Castelvetrano olive brine, plus olives for serving
- ¼ cup finely grated peeled horseradish
- 3 Tbsp. hot sauce (preferably Cholula)
- 2 tsp. Worcestershire sauce
- 2 tsp. sugar
- 4 tsp. kosher salt, divided, plus more
- 1 lemon wedge
- 6 oz. gin
- 1 tsp. freshly ground black pepper
- 1 tsp. mild red pepper flakes
- Sun Gold tomatoes (for serving)
Blend yellow tomatoes and chopped celery in a blender until smooth, about 1 minute. Strain through a medium-mesh sieve into a large pitcher, pressing on solids to extract as much juice as possible. Whisk in lemon juice, olive brine, horseradish, hot sauce, Worcestershire sauce, sugar, and 3 tsp. salt. Taste and season with more salt if needed. Cover and chill at least 1 hour and up to 3 days.
Combine black pepper, red pepper flakes, and remaining 1 tsp. salt in a shallow bowl.
To make each cocktail, rub the rim of a 12-oz. glass with a lemon wedge, then dip into spicy salt. Fill glass with ice and pour in 1½ oz. gin. Top with 5 oz. Bloody Mary mix; garnish with cherry tomatoes, celery heart stalks, and olives.
If you are not a gin fan, try making this cocktail with Plymouth Gin. Plymouth does not have a strong juniper flavor. It is smooth with just the right amount of floral notes.
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