Tomato Water Bloody MaryAllison Diner
This drink was featured as a Cocktail of the Month.
Recipe information
Yield
Makes 4 drinks
Ingredients
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
2 18-inch-square pieces cheesecloth
Bloody Mary
Ice
16 ounces tomato water
6 ounces Grey Goose Le Citron (or any citrus vodka)
4 cherry tomatoes for garnish
Preparation
For tomato water:
Step 1
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.
For Bloody Mary
Step 2
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.
