Tomato Water Bloody Mary Recipes

TOMATO WATER BLOODY MARY

Steps:

• For tomato water:
• 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
• 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.

BLOODY MARY

Steps:

• Using water, moisten rim of a highball glass. Sprinkle 1/4 teaspoon celery salt on a small plate; dip rim into salt. Discard remaining celery salt from plate. Fill a shaker three-fourths full with ice. Place remaining ice in prepared glass. , Add vodka, juices, Worcestershire sauce, horseradish if desired, pepper, remaining celery salt and pepper sauce to shaker; cover and shake until condensation forms on exterior, 10-15 seconds. Strain into prepared glass. Garnish as desired.

TOMATO-WATER BLOODY MARY

Steps:

• Purée 4 pounds chopped tomatoes, 1/2 pound chopped Persian or English hothouse cucumbers, 1 chopped celery stalk, and 2 tablespoons prepared white horseradish in a blender until smooth. Strain through a cheesecloth-lined fine-mesh sieve into a large bowl. Let drain, without stirring, until 3 cups of liquid are collected, about 2 hours; discard solids in strainer. Season to taste with kosher salt, freshly ground black pepper, and sugar.
• Divide tomato water among 6 ice-filled glasses. Top each glass with 2 tablespoons (or more) vodka. Garnish with lemon slices and cucumber spears.

CLASSIC BLOODY MARY

Steps:

• Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes.
• In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.

FRESH TOMATO BLOODY MARY

Steps:

• In a blender, puree the tomatoes, lime juice, Worcestershire, horseradish, and salt and pepper until smooth. Chill covered until ready to use.
• On a small shallow dish, mix 3 parts sea salt to 1 part finely ground black pepper. Run a lime wedge around the rim of each glass, then dip the rims in the salt and pepper mixture. Fill each glass with ice, 1-ounce vodka, and approximately 2/3 cup Fresh Tomato Bloody Mary mixture.

ULTIMATE BLOODY MARYS

Steps:

• In a large pitcher, stir together the tomato juice, clam juice, and lime zest. In a small glass measuring cup, whisk together the lime juice and wasabi powder and add to the pitcher. Stir in the Tabasco, Worcestershire, vodka, 1 teaspoon salt and 1/2 teaspoon pepper.
• Spread the Old Bay Seasoning on a small plate. Moisten the rims of six highball glasses by running a lime wedge around the edge of each glass and dip the rims in the Old Bay Seasoning. Set aside to dry.
• Fill the glasses half full with ice and pour in the Bloody Mary mixture. For each drink, add 2 or 3 olives threaded on a 6-inch skewer, then place one shrimp and one slice of lime on the rim of each glass. Serve cold.

BLOODY-MARY TOMATO SALAD

Steps:

• Arrange tomatoes on a platter in an overlapping single layer; season with salt and pepper. In a bowl, whisk together aquavit, lemon juice, Worcestershire, and oil; drizzle evenly over tomatoes. Sprinkle with celery and caraway seeds, horseradish, and chives; serve.

SUMMER TOMATO WATER

Steps:

• Line a fine-mesh strainer with cheesecloth, and set it over a bowl or a large liquid measure. Add tomato pulp, seeds, and juice and refrigerate for at least 8 hours and up to 1 day. (Tip: For clear liquid, don't stir the pulp.) Tomato water will keep for 3 days in the refrigerator, or it can be frozen and used throughout the year.

AUNT IONE'S BLOODY MARY MIX (CANNING)

Steps:

• Cook tomatoes, celery, carrots, onion, green peppers, garlic, bay leaf, and parsley in a large pot until mushy, approximately 30-45 minutes.
• Remove the bay leaf.
• Working in batches, place the vegetable mixture into a blender and puree.
• Using a spatula, press each pureed batch through a fine sieve to remove any extra seeds.
• Place back in a large pot and add the sugar, lemon juice, worcestershire sauce, salt, and tobasco (1/2 T. tobasco is very mild, so you may wish to add more now or add when mixing your drink).
• Heat this to a boil.
• Pour into clean quart jars and add prepared lids.
• Process in a boiling water canner for 40 minutes.