The ingredients for Andreas Viestad's fiery Bloody Mary all come from his garden. Like a classic Bloody Mary made with tomato juice, it's a delicious brunch cocktail—with or without vodka. For savory flavor, add a few drops of Worcestershire sauce to each drink.
2 celery ribs, minced
2 tablespoons minced onion
1 green heirloom tomato, such as a Green Zebra minced
1/2 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1 1/2 pounds chilled red tomatoes, coarsely chopped
1/2 cup chilled vodka
1 cup ice cubes
1 teaspoon tomato paste
1/2 red chile, seeded and coarsely chopped
1/2 teaspoon celery salt
4 celery ribs and 4 thin green chiles, optional for serving
How to Make It
Prepare the Garnish: In a bowl, toss the celery with the onion, tomato, lemon zest and juice and season with salt. Refrigerate while you make the drinks.
Make the Bloody Mary: In a blender, puree the tomatoes, vodka, ice, tomato paste, chile and celery salt; pour into glasses. Spoon the garnish on top, add a celery rib and chile to each glass and serve.