Golden Sunset

13 ingredients
3 steps

Ingredients

  • 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
  • 8 ounces vodka
  • 1 pint Sun Gold tomatoes
  • 8 small celery stalks with leaves
  • Tabasco sauce (for serving)

Directions

  1. 1
    Puree 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.
  2. 2
    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.
  3. 3
    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.

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