Tomato Water Bloody Mary Recipes

Steps:

• For tomato water:
• In food processor, purée first six ingredients until smooth. Line sieve with cheesecloth and set sieve over nonreactive bowl. Pour purée into center of cheesecloth and refrigerate overnight. Gather sides of cheesecloth up over purée to form large sack and squeeze gently to extract last bits of water. Discard sack and its contents and transfer tomato water to bowl. Set strainer over bowl and squeeze in lime, lemon, and orange juice. Stir well. Makes about 20 ounces tomato water, enough for roughly 4 drinks.
• For Bloody Mary
• Fill 4 highball glasses with ice. In each, combine 4 ounces tomato water and 1 1/2 ounces vodka and stir. Garnish with cherry tomatoes.

Steps:

• In a large pitcher, stir together the tomato juice, clam juice, and lime zest. In a small glass measuring cup, whisk together the lime juice and wasabi powder and add to the pitcher. Stir in the Tabasco, Worcestershire, vodka, 1 teaspoon salt and 1/2 teaspoon pepper.
• Spread the Old Bay Seasoning on a small plate. Moisten the rims of six highball glasses by running a lime wedge around the edge of each glass and dip the rims in the Old Bay Seasoning. Set aside to dry.
• Fill the glasses half full with ice and pour in the Bloody Mary mixture. For each drink, add 2 or 3 olives threaded on a 6-inch skewer, then place one shrimp and one slice of lime on the rim of each glass. Serve cold.

Steps:

• Using water, moisten rim of a highball glass. Sprinkle 1/4 teaspoon celery salt on a small plate; dip rim into salt. Discard remaining celery salt from plate. Fill a shaker three-fourths full with ice. Place remaining ice in prepared glass. , Add vodka, juices, Worcestershire sauce, horseradish if desired, pepper, remaining celery salt and pepper sauce to shaker; cover and shake until condensation forms on exterior, 10-15 seconds. Strain into prepared glass. Garnish as desired.