Your favorite Bloody Mary needs a refresh — same goes for your favorite Martini, sour and punch, to name a few drinks. Luckily, we've found the perfect missing ingredient. Plus:

• The world’s most remote music festival: We attended. It's in a village of 500 people.
• It’s not truly summer until...you've eaten these.

Cocktails to Make the Most of Tomato Season

For years, the tomato’s invitation to the cocktail party was limited to appearances in Bloody Marys and Micheladas. But by the beginning of last year, the savory cocktail trend had blown up — the briny Dirty Martini had opened up the floodgates for drinks that sounded like they’d stumbled onto the beverage menu from the dinner entrees. Tomatoes began making a stronger showing in interesting cocktails at influential spots, one of the best-known examples being the Caprese Martini (basil-infused Grey Goose vodka, olive oil, Lustau blanco, balsamic vinegar and, of course, tomato) at Jac’s on Bond in Manhattan.

To highlight the something-for-everyone appeal of this flavorful trend, we’re rounding up examples from the world’s best bars, along with recipes for making some at home.

Last week, we asked you how you like to dress up your oysters. Here's what you said: 

• 22% of you said you have them with mignonette.
• Between adding lemon or simply having them straight up, it was a split tie at 25%.
• 28% of you said you prefer using cocktail sauce.

Inside One of the World’s Most Remote Music Festivals

BY BONNIE STIERNBERG

The first thing I notice upon landing at the tiny Vágar Airport in the Faroe Islands — a small, self-governing archipelago that’s part of the Kingdom of Denmark, situated in the North Atlantic between Iceland and Norway — is that no one has bothered to check my passport. There’s no stern customs agent sizing me up or demanding to know what I’m doing here. And why would there be? The Faroese love visitors.

That becomes even clearer when, upon traveling about an hour from Vágar to the island of Eysturoy and arriving in the remote village of Syðrugøta — with a population of roughly 500 people — I meet Maggie, the woman who will be hosting me in her home during my stay. Because of some unexpected travel delays, she’s not home when I arrive, and when she sees me standing outside as she and her daughter climb the hill that leads to the house, she’s surprised that I didn’t think to simply try the door. “You should have just gone inside,” she tells me. “It’s always unlocked.”

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It’s Not Truly Summer Until You’ve Had These Beans

Romano beans are in the same family as string beans, and they’re usually four to six inches long with a broad, flat shape. Natoora sources their crop from farmer Zaid Kurdieh, owner of the organic Norwich Meadows Farm in Norwich, NY. “Zaid’s beans grow thinner and more tender than run-of-the-mill Romanos, partly because of varietal selection, partly because of the effect of gravity as they grow on trellises.”

Romano beans are one of those fleeting ingredients that are a really special treat at this time of year. If you come across them at your local grocer or farmers market, here’s how to make the most of them, courtesy of Natoora:

• What to look for when shopping: Long and flat beans with a smooth, bright green exterior. Inside are petite underdeveloped seeds or beans.

• How to store for maximum freshness: They dehydrate quickly, so keep cold and covered in the fridge.
• How to use: Raw, blanched, grilled or braised