An article in The New York Times, August 30, 2000, detailed a drink created by Chef-owner Kurt Gutenbrunner, of Wallse, an Austrian restaurant in Greenwich Village.  It was called the Peppar Tomato.  Based on the description given by writer Amanda Hesser (there was no actual recipe), Mardee Haidin Regan developed this drink.

1-1/2 ounces pepper-flavored vodka

1 ounce vodka

2 ounces tomato water*

1 pinch of celery seed

1 lemon twist, for garnish

Shake and strain into a chilled cocktail glass.  Add the garnish.

*Tomato Water

Simply pureé some ripe tomatoes and place them in a fine sieve lined with a double layer of dampened cheesecloth.  Place the sieve on top of a bowl or large measuring jug, and allow the tomato water to drain into the bowl.  (If you are in a hurry, make the cheesecloth containing the tomato pureé into a pouch, and squeeze out the water.)  The tomato water gets clearer if you set it aside for a while or refrigerate it overnight.