This great Tomato Bloody Mary beverage recipe is a perfect concoction to use up any tomatoes that you have left over from your summer harvest. It is a very refreshing summer cocktail that can be made for any adult social gathering.

For Tomato Water

4 pounds fresh vine-on tomatoes

2 stalks lemon grass

4 serrano chiles

1 small bermuda onion

Salt to taste

1. In several batches, coarsely chop and puree in a food processor the tomatoes, lemon grass, chiles and onion.

2. Add salt to taste. Transfer pulp to a cheesecloth and suspend over a large stockpot. Refrigerate. Leave to strain about 12 to 24 hours, until pulp volume has reduced by 2/3.

To Make Cocktails:

1. Fill a highball glass with ice and add 1 1/2 ounces Absolut Citron.

2. Fill with 3 ounces tomato water.

3. Garnish with a small sun gold tomato.

Makes 1 liter of tomato water, enough for brunch. 

Recipe courtesy of Chef Todd Thrasher at Restaurant Eve in Alexandria, Virginia.

Comments

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I bet this makes a very elegant drink. I like the idea of using tomato water instead of the usual tomato juice. You get more bang for the buck in terms of flavor, and a lovely subtle color, too.

Monday 22 June 2009, 15:22

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What an intriguing combination of flavors in this delightful drink! I would love to try it!

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