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Tomato Water Bloody Marys
Tomato Water Bloody Marys
Photo © Tara Fisher

Chef Gavin Kaysen's restaurant, Merchant, opens later this year in Minneapolis. Here, he shares his outrageously delicious tomato water Bloody Mary recipe.


Tomato Water Bloody Marys
In a colander set over a bowl, sprinkle 1 1/2 pounds sliced tomatoes with 2 teaspoons kosher salt. Let stand for 1 hour. Press the 
tomatoes lightly. In a cocktail shaker, combine 3/4 cup of the resulting tomato water with 
1/2 cup tomato juice, 1/4 cup plus 
2 tablespoons vodka, 3 tablespoons lemon juice, 2 tablespoons dill pickle juice, 1 1/2 teaspoons grated horseradish, 
1 pinch of pepper and 2 dashes each of Worcestershire sauce and Tabasco. Stir and pour into 
2 ice-filled glasses; garnish with herb sprigs and serve. 


Peach-Thyme Ice Cubes
In a food processor, puree 1 1/4 pounds pitted and quartered peaches with 1 cup water, 1/4 cup sugar, 2 tablespoons fresh lemon juice and 1 teaspoon thyme leaves. Pour into 2 ice cube trays and freeze. Serve in white sangria or sparkling wine.

Related: Incredible Bloody Mary Recipes
Summer Recipe Guide
F&W's Ultimate Guide to Cocktail Recipes

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