Tomato Water Bloody Mary
A refined and crystal-clear take on the classic Bloody Mary using fresh tomato water infused with chile, aromatics, and citrus. This elegant cocktail offers a lighter, more sophisticated alternative to the traditional thick tomato juice version.
Ingredients
- •4 whole large beefsteak tomatoes
- •½ whole serrano chile
- •¼ whole red onion
- •3 inch lemongrass
- •⅛ teaspoon sugar
- •¼ teaspoon salt
- •½ whole lime
- •½ whole lemon
- •½ whole orange
- •2 pieces cheesecloth
- •2 cups ice
- •16 ounces tomato water
- •6 ounces citrus vodka
- •4 whole cherry tomatoes
Cooking Instructions
- 1.
In food processor, purée first six ingredients until smooth. Line sieve with cheesecloth and set sieve over nonreactive bowl. Pour purée into center of cheesecloth and refrigerate overnight. Gather sides of cheesecloth up over purée to form large sack and squeeze gently to extract last bits of water. Discard sack and its contents and transfer tomato water to bowl. Set strainer over bowl and squeeze in lime, lemon, and orange juice. Stir well. Makes about 20 ounces tomato water, enough for roughly 4 drinks.
720 min
- 2.
Fill 4 highball glasses with ice. In each, combine 4 ounces tomato water and 1 1/2 ounces vodka and stir. Garnish with cherry tomatoes.
5 min