Well, here's a refreshing take on a traditional Bloody Mary. By using tomato water (strained tomato juice until it runs almost clear), you get the most intense, deep tomato flavor, while keeping the cocktail crisp and light. This is the only way I'd ever serve a Bloody Mary again and it's perfect for holiday entertaining!!
TOMATO WATER BLOODY MARY
- 2 pounds tomatoes (4-5 large tomatoes)
- 1 jalapeno (or habanero if you like it extra spicy)
- 1/4 cup chopped white onion
- 1/2 cup chopped cucumber
- 1 teaspoon kosher salt
- 1 tablespoon lime juice
- 1/2 cup vodka
- 1 basket of cherry tomatoes for garnish
- 2-3 persian cucumbers for garnish
Start by making the tomato water. I like to let it strain overnight, so I start the evening before I plan to serve the drinks.
Quarter the tomatoes, chop a 1/4 cup of onion and 1/2 cup of cucumber. Add to a blender of food processor along with a chili pepper, a teaspoon of salt, and a tablespoon of lime juice. Blend until you've got a thick pulpy texture.
Transfer to cheesecloth and suspend it over a bowl in your refrigerator. I like to set the cheesecloth in a strainer, and set that over a large mixing bowl. Then I cover with saran wrap and leave in the refrigerator overnight. By morning you should have 2 1/2 to 3 cups of tomato water. If it isn't clear, you can quickly strain one more time through a dish towel.
Makes 4-5 servings
Cook time: 20 min
If you make one, let me know what you think...