Tomato Water Bloody Mary

Tomato Water Bloody MaryThe Tomato Water Bloody Mary is a serious upgrade from the classic recipe. It makes perfect use of the highlight of summer produce: fresh tomatoes. The tomato water is light in color—but surprisingly flavorful. The freshness is rounded out with citrus, lemon grass, onions and chile pepper.

You do need to start the tomato water a day ahead, but it is not a fussy recipe. The process is reminiscent of making farmer’s cheese. And the results are more than worth the extra planning. It stands alone as a delicious drink, and can be used in sauces, soups and salad dressings.

Tomato Water Bloody Mary
Adapted from a Food 52 Genius Recipes
Yields 4 cocktails

For the Tomato Water

4 large beefsteak tomatoes, quartered
1/2 serrano chile, roughly chopped
1/4 red onion, roughly chopped
3-inch piece of lemongrass, tough outer leaves removed and roughly chopped
small pinch sugar
large pinch salt
1/2 lime
1/2 lemon
1/2 orange


For the Bloody Mary
2 cups tomato water
6 ounces citrus vodka—we recommend Hangar 1 Buddha’s Hand Citrus (or any citrus vodka)
Sprig of parsley and a chile pepper for garnish

Make the Tomato Water
In food processor, purée the tomatoes, chile, onion, lemongrass, sugar and salt until smooth. Line a sieve or strainer with cheesecloth and set it over a nonreactive bowl. Pour the purée into the center of the cheesecloth and refrigerate the strainer and bowl overnight.

The following morning, gather the sides of the cheesecloth up over the purée to form large sack. And, squeeze gently to extract every last bit of water. Discard the sack with its contents. Transfer the tomato water to a bowl. Set the strainer over bowl and squeeze in lime, lemon, and orange juice. Stir well.

Make the Tomato Water Bloody Mary
Fill 4 highball glasses with ice. In each, combine 4 ounces of the tomato water and 1 1/2 ounces of lemon vodka. Stir. Garnish with a sprig of parsley and whole chile pepper.


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