Tomato juice

• Juices
• Non-alcoholic

Tomato juice is made from ripe tomatoes; industrial versions often start from concentrate, and many producers add salt and spices. It became a drink in 1917 at the French Lick Springs Hotel in Indiana, where chef Louis Perrin served it after the kitchen ran out of orange juice. It tastes savoury, vegetal and slightly tart. It is the base of the Bloody Mary and of its alcohol-free version, the Virgin Mary, alongside lemon, Worcestershire sauce and Tabasco.

Used in 2 cocktails.