Tomato Water Bloody Mary Recipe

Tomato water Bloody Mary cocktail recipe for the holidays!

Have you heard of tomato water yet?

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!!



  • 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.

Tomato water Bloody Mary cocktail recipe for the holidays!

Fill your glass with ice, and then about 3/4 cup of the tomato water, and 1/8 cup of vodka. Garnish with cherry tomatoes and sliced persian cucumber on a tooth pick. Or just drop half a persian cucumber in the cup and you can also use it as a stirrer.

Makes 4-5 servings

Cook time: 20 min

Total Time: 12 hours 

Tomato water Bloody Mary cocktail recipe for the holidays!

Tomato water Bloody Mary cocktail recipe for the holidays!

If you make one, let me know what you think...


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