I had a modest harvest of tomatoes this year, which for a single person is a cornucopia. With some of my extra pineapple tomatoes (sweet and flavorful with good acidity), I made a tomato water. I blended them, squeezed the juice through cheesecloth and then skimmed off the clear part after it settled in the fridge.
Then I added horseradish, Tabasco, Worcestershire and salt along with some ice and Sapphire gin. Stirred and strained and voila! A new style of bloody mary that is super-tomato-y but is super clean and light tasting. Quite spectacular.
Anyone have ideas how to make it even clearer?I supposed if I were to do it right, I should coat the glass rim with celery salt. Next time.
