Fresh Tomato Juice Cocktail

Name: Fresh Tomato Juice Cocktail
Yield: Makes about 6 cups
Ingredients: 3 lb beefsteak tomatoes, quartered; 1 small fennel bulb (sometimes called anise; 1/2 lb), stalks cut off and discarded, reserving fronds, and bulb chopped; 2 celery ribs with leaves, chopped; 1 cup loosely packed fresh flat-leaf parsley sprigs, chopped; 2 teaspoons fine sea salt, or to taste; 3 (20-inch) squares of cheesecloth

September 22, 2004

Try this refreshing drink on a sizzling-hot summer day. Add a splash of aquavit (we like Linie brand), then serve on the rocks with a parsley sprig, and you have a Norwegian Mary. As with any fresh-squeezed juice, this is best served the day it's made.

Recipe notes

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