Yellow Tomato Bloody Mary

Ingredients

• 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
• 1/4 cup Castelvetrano olive brine, plus olives for serving
• 1/4 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)

Directions

1. 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.
2. Combine black pepper, red pepper flakes, and remaining 1 tsp. salt in a shallow bowl.
3. 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.