Tomato paste is a kitchen staple that adds vegan umami and depth to sauces, rice dishes, stews, and any seasoning or dressings you stir it into. And whether you buy your paste in a can or in a tube, there’s always that last, annoying bit of paste that isn’t quite enough for a full recipe, but just enough to do anything with. That something should be Bloody Marys.
A tomato-based cocktail should be a super hearty umami bomb. Tomato juice is pretty umami-forward (and clam juice and fish sauce can help), but the concentrated nature of tomato paste allows you to enhance the flavor without the need for shellfish or fermented anchovies, which can be off-limits due to dietary restrictions or allergies.
Tomato paste brings the focus back to what the Bloody should be about: How well tomatoes go with vodka (or tequila or gin). It contributes deeper, richer flavors and less water than juice, and keeps your alcohol-to-no-liquor ratio where it should be (heavy in the alcohol).
It’s not difficult to add tomato paste to a cocktail. Squeeze or dab it directly into the shaker, or use it to make a lot of mixture. I never make my bloodies the same way twice, and I almost always make them to taste, but one tablespoon of paste per drink should be enough. Combine it with Horseradish Vodka for a brunch drink to cleanse the sinuses or with a Sprinkle of Adobo sauce for something spicy and smoky. Shake with plenty of ice, then pass through a sieve to collect pasty lumps and bits. After all, we make cocktails, not soup. (The only things you should chew are pickles, vegetable sticks, and various other snacks that come with the drink, not the drink itself.)
