Shrub Tomato Bloody Mary

How to Make Shrub Tomato Bloody Mary

1. 1

   Step 1: Make the tomato shrub base

   Combine the chopped Roma tomatoes, granulated sugar and kosher salt in a bowl and stir to coat. Let sit at room temperature for 15–20 minutes, then muddle or mash lightly to release juices and dissolve sugar. Stir in the apple cider vinegar until combined.

   For this step

   • 2 cupsRoma tomatoes, coarsely chopped
   • 1/4 cupGranulated sugar
   • 1/2 cupApple cider vinegar
   • 1/2 tspKosher salt (for shrub)
   
2. 2

   Step 2: Infuse and strain the shrub

   Transfer the tomato mixture to a jar, cover, and refrigerate for at least 4 hours (or overnight) to develop flavor. When ready, strain the solids through a fine mesh sieve or cheesecloth, pressing to extract as much liquid as possible; discard solids and chill the strained shrub.
   
3. 3

   Step 3: Build the Bloody Mary

   In a large pitcher or mixing glass, combine the vodka, 1/3 cup (about 80–90 ml) chilled tomato shrub, fresh lemon juice, Worcestershire sauce, prepared horseradish and hot sauce. Stir or gently shake with ice until well chilled and taste; adjust seasoning with more shrub, hot sauce or lemon to preference.

   For this step

   • 8 fl ozVodka
   • 1/4 cupFresh lemon juice
   • 2 tspWorcestershire sauce
   • 1 tbspPrepared horseradish
   • 2 tspHot sauce (e.g., Tabasco)
   
4. 4

   Step 4: Prep glasses

   Rub a lemon wedge around the rim of each glass and dip into celery salt to coat. Fill glasses with ice to chill and set up for serving.

   For this step

   • 1 tspCelery salt (for rimming)
   
5. 5

   Step 5: Serve and garnish

   Divide the cocktail mixture among the prepared glasses over fresh ice. Garnish as desired (celery stalk, pickled vegetables or cherry tomatoes recommended) and serve immediately, letting guests adjust heat and seasoning with extra hot sauce or celery salt.
   

1. Combine the chopped Roma tomatoes, granulated sugar and kosher salt in a bowl and stir to coat. Let sit at room temperature for 15–20 minutes, then muddle or mash lightly to release juices and dissolve sugar. Stir in the apple cider vinegar until combined.
2. Transfer the tomato mixture to a jar, cover, and refrigerate for at least 4 hours (or overnight) to develop flavor. When ready, strain the solids through a fine mesh sieve or cheesecloth, pressing to extract as much liquid as possible; discard solids and chill the strained shrub.
3. In a large pitcher or mixing glass, combine the vodka, 1/3 cup (about 80–90 ml) chilled tomato shrub, fresh lemon juice, Worcestershire sauce, prepared horseradish and hot sauce. Stir or gently shake with ice until well chilled and taste; adjust seasoning with more shrub, hot sauce or lemon to preference.
4. Rub a lemon wedge around the rim of each glass and dip into celery salt to coat. Fill glasses with ice to chill and set up for serving.
5. Divide the cocktail mixture among the prepared glasses over fresh ice. Garnish as desired (celery stalk, pickled vegetables or cherry tomatoes recommended) and serve immediately, letting guests adjust heat and seasoning with extra hot sauce or celery salt.