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
- 2oz lemon vodka or gin
- 4oz tomato water, chilled
- tomato, for garnish
Stir vodka with ice and strain into an ice-filled collins glass. Top with tomato water and garnish.
- 3lb very-ripe, in-season, local tomatoes
- 1 shallot
- 1 serrano
- 1 stalk lemongrass
- Halve tomatoes, shallot, and serrano. Smash the lemongrass and puree everything in a blender.
- 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.
- Remove from the fridge. Do not squeeze the sack. Discard all but the clear tomato water.
- What’s your favorite Bloody Mary recipe?