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Tomato Water Bloody Marys
© Tara Fisher

Tomato Water Bloody Marys

  • ACTIVE: 10 MIN
  • TOTAL TIME: 1 HR 10 MIN
  • SERVINGS: 2
  • FAST
  • MAKE-AHEAD

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

  1. 1 1/2 pounds sliced tomatoes
  2. 2 teaspoons kosher salt
  3. 1/2 cup tomato juice
  4. 1/4 cup plus 2 tablespoons vodka
  5. 3 tablespoons fresh lemon juice
  6. 2 tablespoons dill pickle juice
  7. 1 1/2 teaspoons grated horseradish
  8. 1 pinch of pepper
  9. 2 dashes of Worcestershire sauce
  10. 2 dashes of Tabasco
  11. Herb sprigs, for serving
  1. 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.
  2. 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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