Dominik – Perhaps not a true Bloody Mary to a purest. However I’ll be honest I’ve never been a fan of the Bloody Mary. The texture just totally puts me off. This drink however, was delicious.

I’ve used fresh extracted tomato juice in Vu’s bar, which was still red, but was more juice [not soupy like store bought tomato juice].
The onion sounds interesting, but the hint of sugar is maybe the greatest hint.

But what is a Bloody Mary without Worcester Sauce and Tabasco [and possibly celery salt, horseraddish and other good stuff - which could spoil the color]?

4 large beefsteak tomatoes, quartered
1/2 serrano chile, roughly chopped
1/4 red onion, roughly chopped
3-inch piece of lemongrass, tough outer leaves removed and roughly chopped
small pinch sugar
large pinch salt
1/2 lime
1/2 lemon
1/2 orange
2 18-inch-square pieces cheesecloth

In food processor, purée first six ingredients until smooth. Line sieve with cheesecloth and set sieve over nonreactive bowl. Pour purée into center of cheesecloth and refrigerate overnight. Gather sides of cheesecloth up over purée to form large sack and squeeze gently to extract last bits of water. Discard sack and its contents and transfer tomato water to bowl. Set strainer over bowl and squeeze in lime, lemon, and orange juice. Stir well. Makes about 20 ounces tomato water, enough for roughly 4 drinks.