I just LOVE this drink and should make it way more often than just for the occasional brunch! It
is like a Bloody Mary, but so much lighter! Once you get the hang of it, the “water” is very easy
to make and can be made a few days ahead and stored in the fridge.
3 ounces fresh tomato water*
2 ounces basil infused Tito’s vodka*
pickled asparagus, pickled carrot, olives
Coat rim of rocks glass with salt.
Place tomato water and basil vodka in shaker with ice…shake lightly to combine….strain into
prepared rocks glass filled with ice. Garnish with asparagus, carrot and olive.
Fresh Tomato Water
15 ounce can chopped (not crushed) tomatoes
1 teaspoon salt
2 - 18 inch square pieces of cheesecloth.
Place tomatoes and salt into a food processor, puree until fairly smooth. Lay your cheesecloth
over a small bowl. Pour pureed tomatoes into the cheesecloth and gather up all the edges and
tie together to create a hanging “sack”. Using a chopstick, pencil or wooden spoon, run under
the knot to suspend the “sack” over a deep container so liquid can strain out through the
cheesecloth..making sure that the “sack” doesn’t sit in the liquid that drains out.
Let “sack” hang in fridge for at least 8 hours and up to 24 hours. Remove “sack” and
discard…do NOT squeeze sack.
Transfer tomato water to a sealed container, will keep up to 4 days in the fridge. Makes almost 1
cup tomato water…basically enough for 2 1/2 drinks.
Basil Infused Vodka
1 bottle Tito’s Vodka
1 bunch fresh basil leaves
Place basil leaves into room temperature vodka. Let steep for at least 2 days at room
temperature. Strain out basil. Vodka will be good for at least 6 months.