Tomato Water Bloody Mary
Well, here's a refreshing take on a traditional Bloody Mary. By using tomato water, 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!!
Servings: 5 servings
Calories: 98kcal
Ingredients
- 2 pounds tomatoes 4-5 large tomatoes
- 1 jalapeno or habanero if you like it extra spicy
- ¼ cup chopped white onion
- ½ cup chopped cucumber
- 1 teaspoon kosher salt
- 1 tablespoon lime juice
- ½ cup vodka
- 1 backet cherry tomatoes for garnish
- 2-3 persian cucumbers for garnish
Instructions
- 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.
- 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.
Notes
Never heard of tomato water? It's made by straining tomato juice until it runs almost clear - then you're ready to build your drink!
Nutrition
Calories: 98kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 476mg | Potassium: 504mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1577IU | Vitamin C: 31mg | Calcium: 26mg | Iron: 1mg