GOLDEN SUNSET

Golden Sunset image

Provided by Matt Duckor

Yield 8 servings

Number Of Ingredients 15

For the tomato juice:
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
For the cocktails:
8 ounces vodka
1 pint Sun Gold tomatoes
8 small celery stalks with leaves
Tabasco sauce (for serving)

Steps:

Make the tomato juice:
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.
Assemble the cocktails:
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.