Tomato Water Bloody Mary

Ingredients

• 4 large beefsteak tomatoes quartered
• 4  cherry tomatoes for garnish
• 6 ounces vodka or any citrus vodka)
• 4 servings ice cubes 
• 0.5  optional: lemon 
• 3 inch lemon grass roughly chopped
• 0.5  lime 
• 0.5  cranberry-orange relish 
• 0.3  onion red roughly chopped
• 1 large pinch salt 
• 0.5  serrano chiles roughly chopped
• 1 small pinch sugar 
• 16 ounces water 

Equipment

• food processor
• bowl
• sieve
• cheesecloth

Directions

1. In food processor, purée first six ingredients until smooth. Line sieve with cheesecloth and set sieve over nonreactive bowl.
2. 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.
3. For Bloody Mary
4. Fill 4 highball glasses with ice. In each, combine 4 ounces tomato water and 1 1/2 ounces vodka and stir.
5. Garnish with cherry tomatoes.