Common Questions
What is tomato water and do I have to make it?
Tomato water is the clear liquid that drains from crushed tomatoes. It has a clean tomato flavor that is light and not pulpy, which is why this mimosa feels silky instead of thick. If you are using canned tomatoes, expect more of a cooked, cozy tomato vibe (still great). If you want a brighter, more fresh-tomato taste, use very ripe in-season tomatoes instead. In a hurry? You can use strained low-sodium tomato juice, but the drink will be a little heavier.
How much tomato water will I get?
It varies, but a 28-ounce can typically gives you about 1 to 1 1/2 cups tomato water after slow draining. You only need 1/2 cup for four cocktails, so yes, you will probably have leftovers (lucky you).
What sparkling wine works best?
Go dry. Brut Champagne, Cava, or Brut Prosecco all work. If your bubbly tastes a little sweet, add an extra squeeze of lemon to keep it snappy.
Can I make it non-alcoholic?
Yes. Use sparkling water or non-alcoholic sparkling wine. Add a tiny pinch more salt and a few extra drops of lemon to keep the flavor vivid.
Is Worcestershire necessary?
It adds that subtle savory depth. Quick note: Worcestershire often contains anchovies (fish). If you want a vegetarian swap, use a few drops of soy sauce or tamari (and if you miss the sweetness, add a tiny pinch of sugar). You can also use a little olive brine. Go light. You can always add more, but you cannot un-salty a mimosa.
How do I make it extra smooth and fancy?
Chill everything, use a coupe or flute straight from the fridge, and pour bubbly down the side to keep the fizz lively. Also, do not skip the fine straining step for the tomato water.
