Add the Last Bite of Tomato Paste to Tomato-Based Shakes
Tomato paste is a kitchen staple that adds vegan umami and depth to sauces, rice dishes, stews, and any seasonings or dressings you accidentally add them to. And, no matter whether you buy the pasta in the pot or tube, it is always the last annoying piece of pasta, which is not enough for the full recipe, but enough to make him something to do. It must be Bloody Mary.
The tomato-based shake should be a super savory umami bomb. Tomato juice is quite umami-friendly (and clam juice and fish sauce can help), but the concentrated nature of tomato paste allows for a spice boost without the clams or fermented anchovies that might be banned due to dietary restrictions or allergies.
Tomato paste brings the focus back to what Bloody should be about: how well tomatoes pair with vodka (or tequila or gin). It promotes a deeper, richer flavor and less water than juice, keeping the alcohol-to-non-drink ratio where it should be (heavy on drink).
It is not difficult to add tomato paste to a cocktail. Squeeze or transfer it directly into a shaker or use to make a batch. I never make my Bloody twice in the same way, and I almost always make them to taste, but a tablespoon of pasta should be enough for a drink. Pair it with horseradish vodka for a sinus-clearing brunch, or add adobo sauce for a spicy and smoky drink. Shake it with plenty of ice, then strain through a sieve to catch the pasty lumps and chunks. After all, we are making cocktails, not soup. (The only things you should chew on are pickles, vegetable sticks, and various other snacks that come with the drink, not the drink itself.)