Tomato Recipe

Make tomato water (can be prepared ahead)

Halve 2 large ripe tomatoes and season lightly with a pinch of the sea salt. Place cut tomatoes cut-side down in a fine-mesh strainer lined with cheesecloth over a bowl. Cover and refrigerate for 12–24 hours to collect the clear tomato liquid (tomato water). Alternatively, pulse tomatoes and press through a fine strainer, then refrigerate and skim solids to achieve a clear tomato-tasting liquid. Measure 3 oz for this cocktail.

Prepare butter emulsion

Soften the unsalted butter to room temperature. Mix the butter with the simple syrup (0.25 oz) and a pinch of the black pepper to create a smooth paste (beurre manié style). This will be used to add silkiness and a subtle buttery note to the drink. Keep it chilled briefly if it becomes too soft.

Combine cocktail ingredients

In a cocktail shaker, add ice cubes, 2 oz Haku vodka, 3 oz tomato water, 0.5 oz blanc vermouth, 0.5 oz fresh lemon juice, and 0.25 oz simple syrup. Add the butter paste (all of the 5 g) to the shaker. Add the remaining pinch (or measure) of sea salt and the rest of the black pepper.

Shake and emulsify

Seal the shaker and shake vigorously for 20–30 seconds. The vigorous shaking and cold temperature will help emulsify the butter into the liquid, creating a silky texture. If available, double-strain through a fine mesh to remove any butter solids and ice shards.

Taste and adjust

Taste a small sip. If too bright, add up to 0.125 oz more vermouth for roundness. If lacking acid, add up to 0.125 oz more lemon. If it needs more savory depth, stir in a very small pinch more salt. Adjust only in 0.125 oz or pinch increments.

Serve

Strain the cocktail into a chilled coupe or Nick & Nora glass (without ice) using a fine strainer. Garnish with a micro basil sprig or a thin slice of cherry tomato floated on the surface.

Notes on components

Tomato water provides fresh tomato aroma without heavy pulp; blanc vermouth brings floral sweetness and body; the butter emulsion gives mouthfeel and a subtle savory roundness. Consume immediately — the emulsion is best when fresh.