Tomato Dirty Martini Recipe
Elyx Vodka, Dolin Blanc, Tomato Water Brine, Basil
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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare glass (optional)
If desired, chill a martini coupe or Nick & Nora glass in the freezer for 5–10 minutes. For a salted rim, rub the glass edge with a cut cherry tomato or a lemon wedge, then dip the rim into coarse sea salt to lightly coat. Return glass to freezer briefly while you build the cocktail.
- 2
Muddle basil
Place 3 fresh basil leaves into a mixing glass. Add the lemon juice (0.25 oz) and gently muddle 6–8 times just to bruise the basil and release aroma — avoid over-muddling which can make the herb bitter.
- 3
Combine ingredients
Add 2.0 oz Elyx Vodka, 0.5 oz Dolin Blanc, and 0.75 oz tomato water brine to the mixing glass with the muddled basil.
- 4
Chill and dilute
Fill the mixing glass with ice (approximately 1 cup) and stir gently for 20–30 seconds (about 20–30 full strokes) until the mixture is well chilled and properly diluted. Stirring keeps the drink clear and silky — avoid shaking to maintain clarity unless you prefer slight cloudiness.
- 5
Strain and serve
Double strain (use a hawthorne strainer and a fine mesh strainer) into the chilled, prepared martini glass to remove basil bits and ice shards. This yields a clean, smooth cocktail.
- 6
Garnish
Finish with a light twist of freshly ground black pepper over the surface, garnish with a single basil sprig and an optional skewered cherry tomato. Serve immediately.