Tomato Water Bloody Marys

Bloody Marys can be filling, but chef Gavin Kaysen makes an especially light and refreshing version by using fresh tomato water.

Photo by Barbara B.

PREP TIME

10

minutes

TOTAL TIME

70

minutes

SERVINGS

2

Servings

PREP TIME

10

minutes

TOTAL TIME

70

minutes

SERVINGS

2

servings

Ingredients

  • 1 1/2

    pounds sliced tomatoes

  • 2

    teaspoons kosher salt

  • 1/2

    cup tomato juice

  • 1/4

    cup plus 2 tablespoons vodka

  • 3

    tablespoons fresh lemon juice

  • 2

    tablespoons dill pickle juice

  • 1 1/2

    teaspoons grated horseradish

  • 1

    pinch of pepper

  • 2

    dashes of Worcestershire sauce

  • 2

    dashes of Tabasco

  • Herb sprigs, for serving

Directions

In a colander set over a bowl, sprinkle the tomatoes with the salt. Let stand for 1 hour. Press the tomatoes lightly; you should have about 1 cup of tomato water. Reserve the tomatoes for a salad. In a cocktail shaker, combine cup of the tomato water with the tomato juice, vodka, lemon juice, dill pickle juice, horseradish, pepper, Worcestershire sauce and Tabasco. Stir and pour into 2 ice-filled glasses. Garnish with herb sprigs and serve.

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