Tomato Martini topcook.tomathouse.com
Ingredients:
Cocktail
- 45 ml of gin
- 1 teaspoon dry white vermouth
- 90 ml tomato water, see recipe below
- 2 tbsp. tomato-based vegetable juice
- Juice of half a lemon + a twist of zest for serving
- Ice cubes
- A few drops of Pernod (a French aperitif containing anise with 40% ABV)
- Hot sauce
- For servingolives, cherry tomatoes and cocktail onions on a skewer or toothpick
Tomato water
- 1 can (800 g) canned tomatoes
- 0.5 tsp coarse salt
- A pinch of sugar
Preparation:
- Fill a cocktail shaker or small pitcher with ice cubes. Add gin, vermouth, tomato water (see preparation below), vegetable juice, and lemon juice. Add a couple of drops of Pernod if desired—it will add a pleasant background flavor, but more than 1–2 drops will be too strong. Season with salt and pepper, and drizzle with hot sauce.
- Shake vigorously until completely chilled, about 30 seconds. The drink is usually ready by the time the shaker fogs up. Strain into a chilled glass. Garnish and enjoy.
Tomato water:
Puree the tomatoes and their juice with salt and a pinch of sugar. Place a coffee filter in a fine-mesh sieve over a bowl. Place the tomatoes in the sieve and let them drain for about 3 hours. Refrigerate the resulting liquid until ready to use.
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