4 pounds fresh vine-on tomatoes
2 stalks of lemon grass
4 serrano chilis
1 small Bermuda onion
Salt
Cheesecloth
Citrus-flavored vodka
In multiple batches, coarsely chop and puree tomatoes, onion and chilis in a food processor. Add salt to taste. Transfer pulp to a cheesecloth and suspend over a large stockpot. Leave to strain until pulp volume has reduced by two-thirds (about 12 to 24 hours). Makes 1 liter of tomato water.
To make the Bloody Mary: Mix 1.5 ounces of citrus flavored vodka with 5 ounces of tomato water.
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