Back Bar | Tomato Water Bloody Mary

What this cocktail lacks in color, it shows off in flavor. Tomatoes are leached of their juices and spiked with aromatic ingredients to inform this simple but potent approach.

Recipe adapted from Todd Thrasher, Restaurant Eve/ The Majestic/ PX, Alexandria, VA

Tomato Water Bloody Mary
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Make this Tomato Water Bloody Mary cocktail from Todd Thrasher at Restaurant Eve/ The Majestic/ PX in Alexandria, VA.
Servings
1
cocktail (plus 4 cups tomato water)
Ingredients
  • Tomato Water
  • 5 pounds vine-on tomatoes, quartered
  • 1 lemongrass stalk, tough outer layer removed and stalk roughly chopped
  • 2 serrano chiles, sliced into thirds
  • 1 small Bermuda onion (or other sweet onion, such as a Maui or a Vidalia), roughly chopped
  • 2 tablespoons kosher salt
  • Cocktail
  • Ice
  • 1½ ounces citrus vodka
  • ½ ounces tomato water
  • Cherry tomato
Directions
  1. Make the tomato water: In a food processor, purée the tomatoes, lemongrass, chiles and onion (working in batches if needed). Pour the mixture into a large bowl and season with the salt. Place a large sheet of doubled cheesecloth in a large bowl so the ends of the cheesecloth hang over the bowl's rim. Transfer the tomato pulp to the cheesecloth, gather the ends and secure them with twine.
  2. Suspend the tomato-pulp-filled cheesecloth over a large container and strain until the pulp has condensed by two-thirds, 12 to 24 hours. Discard the pulp; cover and refrigerate the tomato water. (Alternately, line a large sieve with a double layer of cheesecloth and set over a bowl. Pour the tomato mixture into sieve and lightly drape the cheesecloth ends over the sieve; leave out at room temperature for 12 to 24 hours, discard the pulp, and refrigerate the tomato water.) 3. Make the cocktail: In a cocktail shaker, add the ice, vodka and 3½ ounces tomato water. Cover, shake once, and pour into a Collins glass. Finish with the cherry tomato.
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