Tomato Water and Chili Vodka (Not-So-Bloody Mary)

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
34%
Tomato Water and Chili Vodka (Not-So-Bloody Mary)
2880 min.
2
1010kcal

Suggestions


Looking for a refreshing and exciting twist on a classic drink? Dive into the world of our Tomato Water and Chili Vodka, a delightful Not-So-Bloody Mary that is sure to impress. This unique beverage combines the vibrant, fresh flavors of ripe tomatoes with the unexpected kick of chili-infused vodka, creating a flavor profile that dances on the palate. Perfect for those who appreciate vegetarian, vegan, gluten-free, and dairy-free options, this cocktail embraces a variety of dietary needs without sacrificing taste.

Imagine sipping on a glass filled with luscious, ruby-red tomato water, brightened by a hint of spice from bird's eye chilies. The garnish of pickled green beans, okra, or asparagus adds a crunchy, tangy element that elevates your drink to an artisanal experience. This beverage not only satisfies your thirst but also sparks conversations at gatherings, making it an excellent choice for brunches or casual get-togethers. With a preparation time of just 48 hours and some easy steps, you can impress guests with minimal effort.

So, roll up your sleeves, and let’s embark on a culinary adventure that celebrates the garden-fresh flavors of tomatoes and the fiery kick of chilies, all wrapped up in a beautiful, refreshing beverage. Trust us, once you try this Tomato Water and Chili Vodka, you’ll want it to become a staple in your drink repertoire!

Ingredients

  • 10 small pepper flakes split such as bird's eye, washed and lengthwise
  • servings ice cubes 
  • servings dilly beans plus 1 cup pickling liquid 
  • servings pepper black freshly ground
  • pound tomatoes ripe cut into rough chunks
  • 750 mL vodka 

Equipment

  • food processor
  • bowl
  • sieve
  • blender
  • cheesecloth
  • canning jar

Directions

  1. Add vodka and chilies to a quart-sized jar, affix lid and shake. Store jar at room temperature for two days to infuse. Strain vodka into bottle and discard chilis. Taste and dilute with plain vodka as necessary to suit your palate.
  2. Line a fine mesh strainer with triple layer of cheesecloth or a large tea bag (available at Chinese groceries or in tea stores) and set strainer over large bowl.
  3. Place tomatoes into jar of blender or food processor. Blend until finely pureed, about 30 seconds.
  4. Transfer puree to lined strainer. Set in refrigerator and allow to drain for at least a few hours or up to overnight. You should end up with about 1 cup tomato water.
  5. Fill a glass or Mason jar with ice, pour in an ounce and quarter of the pepper vodka, and four ounces of the tomato water. Season to taste with salt and pepper and stir.
  6. Garnish with skewered pickled vegetables, such as green beans, okra, or olives.
  7. Serve.

Nutrition Facts

Calories1010kcal
Protein16.28%
Fat8.51%
Carbs75.21%

Properties

Glycemic Index
65
Glycemic Load
9.73
Inflammation Score
-10
Nutrition Score
25.233043624007%

Flavonoids

Naringenin
1.54mg
Kaempferol
0.2mg
Myricetin
0.29mg
Quercetin
1.32mg

Nutrients percent of daily need

Calories:1010.1kcal
50.5%
Fat:1.45g
2.23%
Saturated Fat:0.16g
1%
Carbohydrates:28.77g
9.59%
Net Carbohydrates:22.62g
8.23%
Sugar:17.9g
19.89%
Cholesterol:0mg
0%
Sodium:40.58mg
1.76%
Alcohol:127.06g
100%
Alcohol %:18.11%
100%
Protein:6.23g
12.46%
Vitamin C:354.6mg
429.81%
Vitamin A:4031.88IU
80.64%
Vitamin B6:1.32mg
66.01%
Vitamin K:49.58µg
47.22%
Potassium:1269.01mg
36.26%
Manganese:0.69mg
34.6%
Fiber:6.15g
24.61%
Copper:0.47mg
23.62%
Folate:85.79µg
21.45%
Vitamin B3:4.15mg
20.74%
Magnesium:77.43mg
19.36%
Vitamin E:2.78mg
18.52%
Vitamin B1:0.26mg
17.67%
Phosphorus:170.36mg
17.04%
Iron:3.03mg
16.82%
Vitamin B2:0.26mg
15.49%
Vitamin B5:0.66mg
6.55%
Zinc:0.98mg
6.52%
Calcium:56.33mg
5.63%
Selenium:1.13µg
1.61%