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"I never thought a cocktail could be controversial. The Bloody Mary proved me wrong.   At some point, I brought up the drink to my colleague Adina Steiman. Adina's passionate about many things when it comes to food\u2014she adores matcha, she hates fennel\u2014so it was no surprise to hear that she has strong feelings about the Bloody Mary, too.  \"Whoever first thought of the Bloody Mary was clearly just flat-out drunk to begin with,\" she wrote in a take-down of the cocktail.  I did my best to defend the Bloody Mary in my rebuttal. But months have passed since then, and Adina still hasn't changed her mind. So when I was developing this month's House Cocktail, I had a goal: develop a Bloody Mary that even haters like Adina can enjoy.  RelatedBloody Marys Are the Best EverView article  I started by ditching the bottled Bloody Mary mix. Haters complain that these mixes obscure the flavor of tomato juice with excessive salt and spices, and I agree. And in fact, I think even bottled tomato juice obscures the flavor of tomatoes. So for this cocktail, I made my own.  I started by pureeing fresh tomatoes (the peak season Sun Gold tomatoes available everywhere right now) with salt in a food processor. After I chilled and strained it, I found myself with pure, flavorful tomato water, a supercharged base for classic Bloody flavors: dill pickle juice, lemon juice, fresh horseradish, Old Bay seasoning (a nod to the Baltimore-style Bloody), Worcestershire sauce, pepper, and Tabasco.   Add vodka, garnish with celery and more tomatoes, and believe it or not, you've got a Bloody Mary that haters like Adina love. Call it victory if you like. Me? I call it the Golden Sunset, because everybody\u2014lovers and haters alike\u2014will drink this thing 'til the sun goes down.  get this recipeGolden SunsetMatt Duckor | EpicuriousAdd to Recipes"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.epicurious.com/recipes-menus/fresh-tomato-juice-bloody-mary-recipe-article>