Tomato Water Bloody Mary

Tomato Water Bloody Mary
Photo by Allison Diner


  • ¼ red onion
  • 3-inch piece of lemongrass
  • 4 cherry tomatoes
  • small pinch sugar
  • ½ orange
  • 16 ounces tomato water
  • ½ lemon
  • + 7 more ingredients
    • 6 ounces Grey Goose Le Citron (or any citrus vodka)
    • 2 pieces 18-inch-square cheesecloth
    • 4 large beefsteak tomatoes
    • Ice
    • ½ lime
    • large pinch salt
    • ½ serrano chile

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 wa...

View full recipe at Epicurious


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