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.