Bloody Marys get all the attention when it comes to tomato cocktails. The hangover cure and airplane favorite is just the start, though. Tomato cocktails are becoming increasingly common on top bar menus, which proves just how versatile the red fruit is. Eating tomatoes is great, but drinking them is even better. Try these eight tomato cocktails to find out for yourself.
8 Tomato Cocktails Beyond the Basic Bloody Mary
Sometimes all it takes is a touch of tomato to make a drink just right. Case in point: the Michelada. The cocktail uses a half-ounce of fresh tomato juice to turn beer into a breakfast drink.
It’s time to go beyond boring red tomatoes in your cocktails by using tomatillos. In this drink, green tomatillos lend a vibrant green color alongside wasabi and Green Jalapeño Tabasco, while a fermented Japanese chili paste and clam broth add some funk.
There’s only one thing that separates a Red Snapper from a Bloody Mary, and it makes all the difference: gin. If you’re not putting gin in your favorite brunch cocktail, then you’re seriously missing out.
This cocktail takes the best parts of a Greek salad and adds tequila, because tequila makes everything better. Created by Albert Trummer from Bar Freud in New York, The Waiting Room is a mix of muddled tomatoes, basil, balsamic vinegar, agave nectar and tequila. The combination tastes great, and all the vitamins from the fruit are an added bonus.
Basil Leaves, for muddling
The Seymour Station, created by Laura Kruming from Sable Kitchen & Bar in Chicago, looks like a drink dressed for a picnic. The earthy, funky Margarita riff gets its color from muddled ripe cherry tomatoes and its punch from blanco tequila. It tastes just as refreshing as it looks, so you’ll have trouble sticking to just one.
As if The Waiting Room and Seymour Station weren’t proof enough that tequila and tomatoes are meant to be together, there’s also the Bloody Maria. The drink is a Bloody Mary twist that swaps the vodka for tequila and gets a spicy kick from a mix of jalapeño, Tabasco and Tapatio hot sauce.
Tomatoes are basically pure umami, but you can up the lip-smacking flavor even more with earthy beet juice and salty Maggi sauce. In this twist on the classic, Leo Robitschek of NoMad swaps vodka for nutty amontillado sherry to make it truly special.
The Bloody Mary probably isn’t the first drink you think of when craving a cooling frozen cocktail. Let the Proud Mary change that. Invented by Jerry Nevins of Snow & Co in Kansas City, MO, it’s made with an unlikely mix of tomato juice, milk and jalapeño-infused vodka. Don’t knock it till you try it because it might just become your new summer go-to.