Tomato Water Bloody Mary

• 4 large beefsteak tomatoes, quartered
• 1/2 serrano chile, roughly chopped
• 1/4 red onion, roughly chopped
• 3-inch piece of lemongrass, tough outer leaves removed and roughly chopped
• small pinch sugar
• large pinch salt
• 1/2 lime
• 1/2 lemon
• 1/2 orange
• 2 18-inch-square pieces cheesecloth
• Ice
• 16 ounces tomato water
• 6 ounces Grey Goose Le Citron (or any citrus vodka)
• 4 cherry tomatoes for garnish

1. In food processor, puree first six ingredients until smooth. Line sieve with cheesecloth and set sieve over nonreactive bowl. Pour puree into center of cheesecloth and refrigerate overnight. Gather sides of cheesecloth up over puree 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.
2. Fill 4 highball glasses with ice. In each, combine 4 ounces tomato water and 1 1/2 ounces vodka and stir. Garnish with cherry tomatoes.

beefsteak tomatoes, serrano chile, red onion, outer, sugar, salt, lime, lemon, orange, cheesecloth, tomato water, citron, tomatoes

Taken from www.epicurious.com/recipes/food/views/tomato-water-bloody-mary-235093 (may not work)