Which two word term is commonly used to describe a cocktail consisting of vodka and tomato juice?
Tomato juice Tomato juice Tomato juice is a juice made from tomatoes, usually used as a beverage, either plain or in cocktails such as a Bloody Mary or Michelada. Tomato juice was first served as a beverage in 1917 by Louis Perrin at the French Lick Springs Hotel in southern Indiana, when he ran out of orange juice and needed a quick substitute. His combination of squeezed tomatoes, sugar and his special sauce became an instant success as Chicago businessmen spread the word about the tomato juice cocktail. Many commercial manufacturers of tomato juice also add salt. Other ingredients are also often
Tomato juice added, such as onion powder, garlic powder, and other spices. In the United States, mass-produced tomato juice began to be marketed in the mid 1920s, and became a popular breakfast drink a few years thereafter. In the United States, most tomato juice is made from tomato paste. In Canada, tomato juice is unconcentrated and pasteurized, made from fine tomato pulp from ripe and whole tomatoes. The stems and skins must be removed without adding water to the final juice product. It may also contain a sweetening agent, citric acid and salt. In Canada and Mexico, tomato juice is commonly mixed