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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.

  • Total Time:
  • Servings: 2

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  • 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


  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.
Contributed By Photo © Tara Fisher Published August 2014

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