Bloody Martini

If you’re a savory cocktail person, consider this scarlet sipper flavored with zippy fresh tomato.

Makes
1 cocktail
Time
10 minutes

PHOTO: MURRAY HALL • FOOD STYLING: CAMILLE BECERRA

Updated on October 30, 2025

A lighter, more refined relation to the Bloody Mary, this cocktail calls for making tomato water, then shaking it up with two types of vodka—regular and peppered. The recipe is adapted from The Joy of Mixology by Gary Regan, who was inspired by a drink called the Pepper Tomato at Wallsé, an Austrian restaurant in New York City. Regan notes that if you’re in a hurry, you can make the cheesecloth containing the tomato purée into a pouch and squeeze out the tomato water.

Featured in the January/February 2010 issue.

Ingredients

For the tomato water:

2 large tomatoes, halved

For the cocktail:

1½ oz. pepper-flavored vodka
1 oz. vodka
Celery seed
Pimento-stuffed green olive or lemon twist, for garnish

Instructions

Step 1

Make the tomato water: In a blender, purée the tomatoes. Line a fine-mesh strainer with cheesecloth, place over a medium bowl or large liquid measuring cup, and strain the tomato juice. Tomato water can be stored in an airtight container in the fridge for up to 3 days.

Step 2

Make the cocktail: To a cocktail shaker filled halfway with ice, add 2 ounces of the tomato water, both vodkas, and a pinch of celery seed. Shake vigorously until chilled, about 15 seconds. Strain into a chilled martini glass and garnish with an olive.

Make the tomato water: In a blender, purée the tomatoes. Line a fine-mesh strainer with cheesecloth, place over a medium bowl or large liquid measuring cup, and strain the tomato juice. Tomato water can be stored in an airtight container in the fridge for up to 3 days.
Make the cocktail: To a cocktail shaker filled halfway with ice, add 2 ounces of the tomato water, both vodkas, and a pinch of celery seed. Shake vigorously until chilled, about 15 seconds. Strain into a chilled martini glass and garnish with an olive.