The bloody Miguel

MAKES 1 DRINK

4 ounces (½ cup) fresh heirloom tomato juice (directions follow)

1½ ounces vodka

2 dashes Worcestershire sauce

1 to 2 dashes El Yucateco Green Habanero hot sauce or 2 dashes Tabasco

1/4 teaspoon prepared horseradish

Juice of ½ lime

Pinch of celery salt, kosher salt and freshly ground pepper

Celery stalk

Combine tomato juice, vodka, Worcestershire sauce, hot sauce, horseradish, lime juice, celery salt, kosher salt and pepper in a cocktail shaker over ice, and stir to blend. Strain into a highball glass filled with fresh ice. Garnish with a celery stalk.

2 medium-sized ripe heirloom tomatoes

Cut each tomato in half, cut out top core and leaf stem and remove as many seeds as possible. Pulse the remaining tomato flesh in a food processor until smooth. Pour mixture through a fine mesh sieve into a measuring cup. Use the back of a wooden spoon to crush remaining puree to capture as much tomato juice as possible. Discard remaining pulp and seeds. Makes about 1 cup (enough for 2 drinks).

Michael Nagrant