Recipes Tomato Water Be the first to rate & review! Use this to make the Tomato Water Bloody Mary.Plus: Ultimate Cocktail Guide By Todd Thrasher Todd Thrasher Instagram Todd Thrasher is the founder of Potomac Distillery and Thrasher's Rum. For over a decade, the barman and sommelier-turned-distiller was at the forefront of the artisanal cocktail movement in D.C. and Virginia, operating such popular spots as the speakeasy PX in Old Town. Food & Wine's Editorial Guidelines Updated on June 28, 2021 Print Rate It Share Share Tweet Pin Email Yield: 16 ounces Ingredients 4 large beefsteak tomatoes, cut into chunks 1/2 serrano chile 1/8 red onion One 2-inch stalk of lemongrass, coarsely chopped Large pinch of salt 2 ounces fresh orange juice Directions In a food processor, combine the tomatoes, chile, onion, lemongrass and salt; puree until smooth. Pour the puree into a cheesecloth-lined strainer set over a bowl and refrigerate overnight. Discard the pulp. Add the orange juice to the mixture and refrigerate for up to 1 day. Rate it Print