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I started with fresh juice. It was very easy to make, even without a juicer. I quartered about 4 pounds of roma tomatoes (I didn't bother peeling them) and pureed them in a blender in batches until the mixture was smooth. I strained the juice to remove seeds and pulp. The result was about a quart of pink-red juice of such a gorgeous color that guest tasters remarked on it. And the flavor was fresher than any canned or bottled juice, even using February tomatoes.

I also tried a bottled all-organic, no-salt added juice that I purchased at a natural-foods store. It contained only 20 milligrams of sodium per cup, compared to counts in three figures for supermarket low-salt juices. It wasn't bad and would be a good alternative if you have no time to make fresh juice.

I had to have a Bloody Mary that used my favorite chipotles, and the experiment was a success, I think. The tournament brunch will tell.

So, Mary, the thrill is back. At any time of day or night.

Smokin' Mary

beverage

If you don't have time to make tomato juice, don't fall back on muddy-flavored, salty mixers or thick canned juices. Look for a bottled all-natural, no-salt-added, pure tomato juice at organic or specialty markets. I prefer not to add vodka to the juice mixture, which lets guests tailor drinks to their own tastes and allows those who prefer a "virgin mary" to indulge.

3 1/2 to 4 pounds fresh tomatoes or 1 quart organic, no-salt-added pure tomato juice (for testing I used Lakewood brand)

4 teaspoons chipotle puree (see Note)

1/3 cup fresh lime juice

1 1/2 teaspoons salt

1 teaspoon garlic powder

Vodka to taste

1 bunch fresh cilantro

Lime slices for garnish

If using fresh tomatoes, chop in quarters and puree in a blender in batches, then strain to remove seeds and pulp. Combine tomato juice, chipotle puree, lime juice, salt and garlic powder. Stir well to combine.

To serve, pour mixture over ice in a tall glass and stir in desired amount of vodka. Stir and crush in a stem of cilantro and garnish rim of glass with a slice of lime.

Makes 6 to 8 servings.

Note: To make chipotle puree, place a can of chipotles in adobo sauce in a blender and process until smooth. Refrigerate leftovers in a plastic bag.

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