Golden Mary

Sweet cocktails are fine, but I rather prefer savory ones. Especially when it’s hot like these days and you need something refreshing and at the same time something to top up your salt level. Like my favorite one: a Bloody Mary, which I always order when I’m at a new location and want to test how well the cocktails are prepared. The balance has to be right: some salt to cut the sweetness of the tomato, just enough vodka or gin, some vinegary tabasco and maybe some worcestershire sauce for balance and freshly ground black pepper for a really refreshing spicy and pungent touch. If the flavors are in balance, you don’t even want to try another cocktail from the menu but stick to your Mary all night.

Golden Bloody Mary

By the way: Why are most cocktails sweet anyway? There’s so much undiscovered potential in salty or savory drinks. There’s the Bloody Mary, then there are some with salt rims, the obligatory olive in the Martini – and practically that’s it. I think most Bloody-Mary-drinkers would be excited by a wider choice of savory (probably veggie) cocktails. Most of these cocktails could also be pretty calorie-reduced by dismissing sugar and cream from their ingredients.

In this recipe I changed the color of the Bloody Mary to golden yellow. I was inspired by the beautiful tomatoes currently in season. My only obstacle to overcome was how to juice the tomatoes without a juicer. Well, a juicer is basically a combination of a blender, a sieve and a centrifuge. So I simply blended the raw tomatoes and passed them through a fine sieve. I also learned that one standard size raw tomato yields about 100ml tomato juice, so 2 are perfect for one glass of Golden Mary. After juicing I proceeded just like preparing a common Bloody Mary. I prefer gin, because tomato works really well with juniper berry, but you can switch to vodka too.

Golden Bloody Mary

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 glass

Golden Bloody Mary


  • 2 yellow tomatoes
  • 4 cl gin or vodka
  • 4-8 drops tabasco
  • 1 celery leaf
  • freshly ground black pepper
  • salt
  • ice cubes or crushed ice


For the tomato juice:
Wash the tomatoes. If you're lucky and own a juicer, simply juice the tomatoes. Otherwise chop the tomatoes coarsely, blend and strain through a fine sieve pushing through as much juice as possible. Discard the residue. Adjust the tomato juice with some salt to taste and chill well.
For the cocktail
Add tomato juice, gin or vodka, 4-8 tabasco drops, salt and freshly ground pepper to a shaker, cover with its lid, shake well. and pour over ice cubes or crushed ice. Decorate with a celery leaf and serve.