Tomato Martini

What better way to celebrate tomato season than drinking them in a cocktail? We’re making a tomato water for these martinis. Blend your tomatoes with aromatics and let the liquid drip from cheesecloth without pressing it. The result is a very intensely flavored “water” that’s beautifully tinged with golden hues.

I have to preface this by saying I’m usually a gin martini girlie. But upon testing this recipe, this is a vodka martini for me. The gins I had on our liquor cart were too botanical or juniper-forward for the tomato water to really shine — but I’m sure there’s a gin that would be beautiful with this. Also after testing five variations, I was pretty buzzed and finding the subtleties was hard — oops!

For this martini, be a vodka girlie — but I still say give gin a rip! Let us know if you find a brand that pairs well!

Feel free to adjust the amount of tomato water and vermouth based on how you like your martinis. I like quite a bit of the tomato water in my cocktail as it’s like drinking liquid summer.

Tomato Martini
makes 1 cocktail + a little over a pint of tomato water (which makes about 6 cocktails)

shopping list —

for the tomato water

• 750 grams tomatoes (about 6 medium sized tomatoes)

• 9 grams red wine vinegar

• 4 grams garlic

• 17 grams shallot

• 25 grams basil, picked

• 1 gram fennel seed, toasted

• 1 gram black peppercorns, toasted

• 5 grams salt

• 5 grams sugar

for the tomato martini

• 3 oz vodka or gin

• 1 oz vermouth

• 1.5-3 oz tomato water, depending how strong you want the tomato flavor to come through

• ice

• garnishes: marinated cherry tomato, cocktail onions, olives, a lemon twist, or pepperoncini if you like spice

equipment —

• robot coupe or immersion blender

• chinois or sieve

• cheesecloth

• cocktail shaker + bar spoon

steps —

for the tomato water —

1. Blend the tomatoes with all the ingredients for the tomato water.

   *My tip: I cut the tomatoes into quarters and everything to the bowl and let it macerate for at least 20 minutes to really get the juices flowing. You can also do this overnight.

2. Set up your chinois over a container and drape the cheesecloth inside the chinois.

3. Pour the tomato mixture into the cheesecloth. Do not push through. Let it drain until all the liquid has dripped through. If you’re making a big batch, you can do this overnight in your refrigerator.

4. Discard the cheesecloth and the tomato remains. You can freeze the water in pint containers or use it right away for your tomato martini. I like to add a few extra splashes of red wine vinegar after it’s dripped through to really give it an extra acidic punch.

for the tomato martini —

1. Pour gin, vermouth, and tomato water over ice in a cocktail shaker.

2. Stir with a bar spoon until very cold.

3. Strain and pour into a chilled glass and garnish.

I couldn’t help but wonder: when does a martini stop being a martini? The purists might insist it’s only gin and vermouth, devoid of fruit juice and acid. (I’m no bartender) but as long as there’s gin or vodka with vermouth, the concoction remains clear and unapologetically alcohol forward, you have a martini. So, bring it on, skeptics.