Tomato Water Bloody Mary

Name: Tomato Water Bloody Mary
Yield: Makes 4 drinks
Ingredients: 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; 2 18-inch-square pieces cheesecloth; Ice; 16 ounces tomato water; 6 ounces Grey Goose Le Citron (or any citrus vodka); 4 cherry tomatoes for garnish

Todd ThrasherMakes 4 drinksSource

cocktail bloody mary vodka american tomato beverages brunch no-cook food processor

Ingredients

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

2 18-inch-square pieces cheesecloth

Ice

16 ounces tomato water

6 ounces Grey Goose Le Citron (or any citrus vodka)

4 cherry tomatoes for garnish

Method

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.

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.