Tomato Water Bloody Mary

Bloody Mary

I love the Bloody Mary. (ed note: I added this statement so I don’t get thousands of fire-spewing comments from fellow bloggers, lovers of Clamato, and prostitutes of chewing their drinks.)

More than one person has raved about the Bloody Mary at Attiki in New Orleans. But I haven’t. Wait! crrrunk… claaaank… thwop thrapp And with the final leather strap in place, my full-plate mail is now donned. I am burly. Yes, I said the Bloody Mary at Attiki isn’t all that jazz. I love when my lips tingle from fiery cuisine, and I can gnaw through a bushel of vegetables like a rabbit on speed. But I don’t like drinking gritty baby food.

But what if you could transmogrify all that pulpy, straw-jamming flavor and refine it into a a pure liquid as smooth as Camper’s head? Would it replace your guttural love for a wood chip and tar Bloody Mary? Never. But what it would offer is something completely new.

Tomato Water Bloody Mary

Stir vodka with ice and strain into an ice-filled collins glass. Top with tomato water and garnish.

Rick from Kaiser Penguin adapted from Todd Thrasher’s PX recipe

Tomato Water

  • 3lb very-ripe, in-season, local tomatoes
  • 1 shallot
  • 1 serrano
  • 1 stalk lemongrass
  1. Halve tomatoes, shallot, and serrano. Smash the lemongrass and puree everything in a blender.
  2. Donate to a large, wet kitchen towel set in a bowl. Bring the ends in and tie to make a little satchel, like Huck Finn, and figure out a way to suspend the sack over the bowl. Refrigerate overnight.
  3. Remove from the fridge. Do not squeeze the sack. Discard all but the clear tomato water.

KP Question

  • What’s your favorite Bloody Mary recipe?

15 Responses to “Tomato Water Bloody Mary”

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15 Comments to “ Tomato Water Bloody Mary”
  1. BonzoGalNo Gravatar says:

    Clamato is Teh Evils.

    We made a tomato consomme with tomato water once, and it was amazing. Can’t wait to try this for a drink!

  2. Fondness for the Bloody Marys at Commander’s Palace aside, I like the idea of using tomato water.

  3. sylvanNo Gravatar says:

    Hmmm, having mountains of tomatoes from the garden, this could happen.

  4. TiareNo Gravatar says:


    Attiki`s BM was fantastic! i just have to say that, that´s what inspired me to make the one i made for the MxMo which you linked to! so that`s my favorite BM as i don´t have Attiki`s recipe.

    I agree with you in using fresh tomatos and your recipe looks tasty to me, i`m gonna try it sometimes.


  5. daveNo Gravatar says:

    I once made tomato water following a similar method and it was probably the most intense tomato flavor I’ve ever experienced (and this was in New England, in December, so conditions were not ideal). It’s really absurd how long it’s talen me to realize the complications. This is a must try.

  6. Jay HepburnNo Gravatar says:

    Rick, that Bloody Mary we tried at PX was amazing – probably the only BM I’ve ever actually enjoyed. Even more amazing when you consider the ingredients Todd used! A video of Todd describing his version of the tomato water and making his Bloody Mary should be coming up at Oh Gosh! TV soon.

  7. KatelynNo Gravatar says:

    We tried this recipe last night and as I write I’m sipping on a bloody mary. I have to say that we didn’t have lemon vodka and I think that using a flavored vodka would definitely add to the drink. Overall it’s tasty, spicy and very light.

  8. sippitysupNo Gravatar says:

    This is wonderful it’s both new and creative as well as comfortable and familiar! Nice job. GREG

  9. PaystyleNo Gravatar says:

    Very nice! I’ve also used tomato water in the past (though not with serrano, shallots, or lemongrass), in a Caprese Cocktail, which is essentially a cocktail version of the classic Italian Caprese salad:

  10. The ConciergeNo Gravatar says:

    Am I understanding the straining method correctly: An ordinary terry cloth kitchen towel or a more of a tea cloth?

  11. RickNo Gravatar says:

    Jason – I just used a kitchen towel.

  12. Miss-BlackNo Gravatar says:

    I’ve never appreciated sucking up chunks of horseradish through a straw either. I’ve always believed a meal is a meal and a drink is a drink and never the twain should meet.

    My favorite Bloody Mary is made of ice cold bottled tomato juice, vodka, lemon juice, and a sprinkle of salt. But more often than not I make the same drink with gin and lime juice instead and call it a Red Snapper.

  13. I have two favourite BMs…

    The first was one I ‘borrwed’ from a fellow mixologist Don Sheehan. He had a fantastic way of using marinade recipes. But the measurements will die with me.all ingredients make a 750ml bottle of dare i say it… Mary Mix. The ingredients have to infuse for a minimum of two weeks.

    Worstershire Sauce
    dried basil
    Creamed Horse radish
    Dijon mustard
    Rosso Vermouth
    balsamic vinegar
    fresh chillies
    orange zests

    the tomato cocktail is PIVOTAL. it should not be water no.1 and no.2 the ingredients of the tomato cocktail should not have too much influence on the overall flavour.

    i stir mine through with lemon infused vodka, a dash of lemon juice and fresh basil. served tall over rock hard ice and garnished with fresh basil leaves.

    i am aching to use the tomato water but in a martini style cocktail. Again using lemon infused vodka, but a dash of fresh lemon juice, a dash of orange blossom water. Rimming the glass with finely grated Grada Padano and Balsamic reducition.

    using a dropper, dropping extra virgin olive oil and balsamic vineger and floating 3 or 4 basil flowers.


  14. […] the size and quality of your tomatoes, but you may get more than you were expecting the first time. Rick Stutz tried this last fall, and recommends refrigerating during the draining, but I chose not to. Cold […]

  15. EdgardoNo Gravatar says:

    I was looking online on some ways to make bloody mary’s and came across this page. Thanks for the recipe. I’m drinking as I’m writing this. The tomato taste is very distinct with the lemon vodka. This is one great blend.


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Kaiser Penguin is a cocktail blog featuring original recipes, homemade ingredients, classic cocktails, and tiki drinks.

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It is a well-known fact that penguins are members of high society and enjoy fine cocktails. Our very own kaiser penguin would like me to mention that he also enjoys various treats from the sea.