Bloody Marys can be filling, but chef Gavin Kaysen makes an especially light and refreshing version by using fresh tomato water.
Slideshow: Bloody Mary Recipes
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
How to Make It
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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