Tomati-no Recipe

Make and clarify tomato water

Place chopped ripe tomatoes and 1/2 tsp fine sea salt into a blender and pulse until coarsely pureed. Pour the puree into a fine-mesh sieve lined with cheesecloth set over a bowl and let drain in the refrigerator for 12–24 hours, gently pressing once after several hours to release the clear tomato water. For a clearer result, strain the drained liquid through a coffee filter or fine muslin. You should yield approximately 1 cup of bright, savory tomato water. Chill until ready to use.

Make shrub

In a small saucepan combine 1/2 cup strained tomato purée, 1/4 cup white wine vinegar, 2 tbsp sugar and a pinch of black pepper. Warm gently over low heat just until sugar dissolves, stirring — do not boil. Remove from heat and cool to room temperature, then refrigerate. The shrub keeps for up to 2 weeks. Use 1/4 tablespoon per cocktail.

Chill glass

Place a martini (coupe) glass in the freezer for several minutes or fill with ice water while you prepare the cocktail to ensure it is very cold.

Mix

Add 6 ice cubes to a mixing glass. Pour in 2 oz gin, 1 oz chilled tomato water, 1/2 oz dry vermouth, 1/4 oz fresh lemon juice and 1/4 tbs tomato shrub. Add 2 dashes orange bitters, 1 dash celery bitters and a pinch of fine sea salt. Stir the mixture for 20–30 seconds until well chilled and slightly diluted.

Rinse (optional)

For a more pronounced tomato aroma, rinse the chilled martini glass with a teaspoon of tomato shrub or pour 1/4 teaspoon shrub into the glass, swirl and discard excess before straining.

Strain

Double strain the stirred cocktail into the chilled martini (coupe) glass using a Hawthorne strainer and a fine mesh strainer to remove any tiny ice shards.

Garnish & finish

Thread the cherry tomato on a cocktail pick, lightly press the tip of the lemon twist over the surface to express oils, and lay the basil sprig across the rim or float gently. Place the pick across the glass. Serve immediately.