TOMATO JUICE (Cocktail Recipe)

By on April 25, 2014


What You Need:

10-12 tomatoes, quartered

3 cups water

1 tbsp. smoked sea salt

1 tsp. pepper

1 tsp. chipotle powder

1 sprig fresh rosemary

¼ cup olive juice

½ cup chopped parsley

4 celery stalks

4 tbsp. Worcestershire sauce

¼ c. tbsp. fresh lemon juice (1 lemon)



1. Combine tomatoes with 1 cup of water in a pot and bring to a simmer, then crush tomatoes with a fork and continue to simmer for about 15 minutes.

2. Add remaining water to the pot along with the salt, rosemary, chipotle powder, and olive juice and continue to simmer for 30 minutes. Remove from heat.

3. In batches, pour the tomato water into a blender along with the remainder of the ingredients. Mix until smooth and chill for an hour.

4. OPTIONAL- Pour the whole mixture through a fine mesh colander or a sieve to remove all the solid material. Transfer the liquid to a large serving container and continue to chill until ready to serve.
Note: If your thirst is too much to handle, you can skip this step- and inherent flavour- and purchase a bottle of Mott’s Tomato to finish the cocktail.


Rim Seasoning:

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. dried sage

1 tsp. smoked sea salt

1 tsp. black pepper

½ tsp. onion powder
1. Mix everything together on a flat plate suitable for rimming and set aside.

Brad Ariss

About Brad Ariss

Brad is a freelance writer in the outskirts of Toronto, Ontario. He has lived and travelled in over thirty countries worldwide and has spent more time abroad than at home since having graduated from an economics program in his exceedingly distant youth. When free of time and obligation, he spends his minutes in a narrow kitchen, cooking with and with the support of an array of wine, beer, music and spirits.

Your Information will never be shared with any third party.