Clear Sailing

Makes 6 drinks

While getting the tomato mixture to become perfectly clear takes a bit of time, it’s not labor intensive nor does it involve alchemy. People taking their first sip have no idea what to expect, and then they discover that what looks like a martini is really a delicious Bloody Mary.

1 pound ripe tomatoes (they can be any color), diced

1 garlic clove

1 small shallot, chopped

¼ jalapeño or serrano chile, seeds and ribs removed

2 teaspoons kosher salt

1 tablespoon celery bitters

1 tablespoon Thai fish sauce (nam pla)

3 tablespoons celery salt for rimming the glasses (optional)

9 to 12 ounces vodka

SUGGESTED GARNISHES:

Toothpick with multicolored cherry tomatoes

Boiled shrimp

Combine the tomatoes, garlic, shallot, chile, and salt in a food processor or blender. Chop the mixture finely using on-and-off pulsing. Transfer the mixture to a heavy, resealable plastic bag and freeze it until solid.

Pry the mixture out of the bag and place it in a fine mesh strainer set over a mixing bowl. Allow it to thaw completely so the clear liquid drains into the bowl.

Transfer the tomato residue to a wet linen tea towel and squeeze it gently to extract as much clear liquid as possible. Stir in the celery bitters and fish sauce, and refrigerate until ready to use.

Rim 6 stemmed martini glasses with celery salt, if desired, following the instructions here.

Pour 2 tablespoons of the tomato water and 1½ to 2 ounces of the vodka into a cocktail shaker filled with ice cubes. Stir it well.

Strain the drink into a rimmed glass using a funnel to avoid wetting the rim. Garnish each drink with a toothpick of cherry tomatoes and rest a shrimp on the rim of the glass. Serve immediately.

Note: The mix can be made up to 2 days in advance and refrigerated, tightly covered.

stemmed martini