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

London’s best Italian fine dining restaurant, Margot has launched a weekend brunch menu. Alongside the restaurant’s famously charming hospitality, Margot’s brunch offering features dishes such as fried eggs with burrata and finocchiona Toscana salami; Swiss chard quiche with fontina cheese, mixed herbs and pumpkin cream; or Italian lemon crepes with wild berries and mascarpone. Elsewhere, simpler dishes include classic poached or scrambled eggs, with or without smoked salmon. Don’t panic; a token avocado salad is available as a side dish.

In addition, a selection of fresh juices is available for brunch, as well as some innovative cocktails. 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!


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


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.

Further information on Margot can be found at


Restaurant Review – Margot

Vodka Revolution: Brits get a taste for premium spirits

Farmers can grow bigger, juicier tomatoes – thanks to a gene mutation

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