The Weekly Cocktail Recipe: Margot’s ‘Yellow Bloody Mary’

One of London’s best Italian fine dining restaurants, Margot has launched a weekend brunch menu. In addition to a selection of fresh juices available for brunch, innovative cocktails are also served. Margot’s ‘Yellow Bloody Mary’, for instance, is made using yellow tomatoes and Belvedere vodka. Naturally sweeter and less acidic than red tomatoes, the yellow tomatoes in this drink allows the rest of the key Bloody Mary elements (Worcestershire sauce, Tabasco, celery salt) to prevail and organically develop on the palate. Saluti!

Ingredients

• Belvedere vodka, 50ml
• Yellow cherry tomatoes, blended
• Cocchi Americano, 10ml
• Fino Sherry, 10ml
• Worcestershire sauce, 15ml
• Green Tabasco, 5 drops
• Celery salt, a pinch
• Black pepper, to taste

To Garnish

Basil leaf

Method

1. First, blend the yellow tomatoes and double strain the juice to avoid bits of tomato skin ruining the cocktail’s texture.
2. Add the rest of the ingredients and shake with ice. Pour into a highball glass, over cubed ice, and garnish with a basil leaf.

Further information on Margot can be found at margotrestaurant.com.

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• https://www.thelondoneconomic.com/food-drink/restaurant-review-margot/26/01/
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• https://www.thelondoneconomic.com/news/farmers-can-grow-bigger-juicier-tomatoes-thanks-gene-mutation/17/08/

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Margot’s ‘Yellow Bloody Mary’

Margot’s ‘Yellow Bloody Mary’, for instance, is made using yellow tomatoes and Belvedere vodka. Naturally sweeter and less acidic than red tomatoes, the yellow tomatoes in this drink allows the rest of the key Bloody Mary elements (Worcestershire sauce, Tabasco, celery salt) to prevail and organically develop on the palate. Saluti!

Course Cocktails

Cuisine Global

Keyword Cocktails

Servings 1

Ingredients

• 50 ml Belvedere vodka
• Yellow cherry tomatoes blended
• 10 ml Cocchi Americano
• 10 ml Fino Sherry
• 15 ml Worcestershire sauce
• 5 drops Green Tabasco
• Celery salt a pinch
• Black pepper to taste
• Basil leaf

Instructions

• First, blend the yellow tomatoes and double strain the juice to avoid bits of tomato skin ruining the cocktail’s texture.
• Add the rest of the ingredients and shake with ice. Pour into a highball glass, over cubed ice, and garnish with a basil leaf.