Bloody Martini
This cocktail is based on one in The Joy of Mixology (Clarkson Potter, 2003) by Gary Regan.
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Credit: Michael Kraus
2 large ripe tomatoes
1 1⁄2 oz. pepper-flavored vodka
1 oz. vodka
1⁄8 tsp. celery seed
Pimento-stuffed green olive, for garnish
1. Purée tomatoes in a blender. Line a sieve with cheesecloth and set over a medium bowl; strain tomato juice.
2. Add tomato juice, vodkas, celery seed, and 2 cups ice cubes to a cocktail shaker, cover, and shake vigorously until well chilled, about 15 seconds. Strain into a chilled martini glass and garnish with olive.
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