Tomatini Recipe

Prepare tomatoes

Quarter the ripe tomatoes and place them into a blender or food processor. Add 1/2 teaspoon kosher salt. Pulse on high just until the tomatoes are broken down and release their juices, about 30–45 seconds. Avoid over-blending into a puree — you're aiming for juice, not pulp.

Extract tomato water

Line a fine-mesh sieve with a double layer of cheesecloth or a clean kitchen towel and set it over a bowl. Pour the blended tomatoes into the lined sieve and allow the juice to drip for 30–45 minutes at room temperature, gently pressing with the back of a spoon once to release additional liquid. For a clearer tomato water, refrigerate the strained solids in the sieve over the bowl for another hour to continue draining. You should end up with approximately 6–8 oz of delicate tomato water. Use 1 ounce for one Tomatini and refrigerate the remainder for up to 48 hours.

Chill glass

Place a martini (coupe) glass in the freezer for at least 5 minutes or fill with ice water while you prepare the cocktail to ensure it is well chilled.

Mix the cocktail

In a mixing glass or cocktail shaker filled with ice (about 1 cup), combine 2.5 oz vodka, 1 oz tomato water, 0.5 oz dry vermouth, 0.25 oz fresh lemon juice, 0.25 oz simple syrup, 0.25 tsp tomato shrub or a few drops of balsamic (if using), 2 dashes celery or aromatic bitters, and a pinch each of salt and freshly ground black pepper.

Stir or shake

If you prefer a crystal-clear, silky martini style, stir the mixture with a bar spoon for 20–30 seconds until well chilled and slightly diluted. If you want more aeration and a slightly frothier texture, briefly shake (10–12 seconds) in a shaker and then double-strain.

Strain and serve

Empty the chilled martini (coupe) glass of ice/water. Double-strain the cocktail into the glass using a fine mesh strainer (especially if shaken) to remove any small ice chips or tomato solids.

Garnish

Express the lemon twist over the surface of the cocktail and rub it along the rim if using. Garnish with a fresh basil leaf floated on top or a small skewer with a cherry tomato and basil leaf. Serve immediately.

Tomato water provides a delicate tomato aroma and flavor without heavy pulp. If you don't have tomato water, a very well-strained high-quality tomato juice may be used (reduce other salt additions). Adjust simple syrup to taste if tomatoes are very acidic. The vermouth and bitters add savory complexity to keep the drink balanced and martini-like.