The PhoBlograpHusband finds it funny, how particular I am about tomatoes. I won’t eat the grape or cherry varieties unless they’ve been pre-sliced, because otherwise they burst in my mouth like that Freshen-up gum and I find that icky. I’ll eat an enormous amount of sliced tomatoes on pizzas and burgers and in sammies and salads, but I won’t eat one all by itself. Don’t get me started on people who bite into tommies like they’re apples.
I’ve got just one rule for Bloody Marys, aka tommies for alkies: I try never to finish off an entire one, because they’re just too filling. Especially in summer, when the ol’ tummy takes any chance it can get to force a full-body, ass-parking, sluggish-apolooza shutdown.
Except now, voila! The Bloody Mary al Fresca! It’s all of the tomato taste with none of the tomato waste(d).
The Bloody Mary al Fresca
About 3 or 4 ounces Crop Organic Tomato Vodka
1 small tomato or half of a large tomato
6 basil leaves
Splash of white vinegar
Splash of lemon juice
4 dashes Worcestershire sauce
8 dashes Tabasco
salt and pepper
New Bay seasoning
Rim a Collins glass with New Bay seasoning. Muddle tomato and basil leaves in bottom of glass. Add vinegar, lemon juice, Worcestershire and Tabasco. Fill with ice and vodka. Garnish with a sprinkle of salt and pepper on top.