Sunday, February 22, 2009

Tomato Martini

* Ice cubes
* 1 1/2 ounces gin
* 1 teaspoon dry white vermouth
* 3 ounces Tomato Water, recipe follows
* 2 tablespoons tomato based vegetable juice (recommended: V-8)
* 1/2 lemon, plus a twist for garnish
* Couple drops Pernod, optional
* Salt and freshly ground black pepper
* Hot sauce
* Garnish: Olive, cherry tomato, and cocktail onion on a swizzle stick or toothpick

Fill a cocktail shaker or small pitcher with ice cubes. Add the gin, vermouth, tomato water, vegetable juice, and a healthy squeeze of lemon juice. Add a couple drops of Pernod if desired--it adds a nice background flavor, but more than 1 or 2 drops will overpower the drink. Season with salt, pepper, and a dash of hot sauce.

Cover and shake vigorously until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain into a chilled cocktail glass. Add the olive, tomato, and onion garnish. Drink.

Tomato Water:

1 (28-ounce) can tomatoes

1/2 teaspoon kosher salt

Pinch sugar

Puree the tomatoes and their juices with the salt and a pinch of sugar. Line a small sieve with a coffee filter and set over a bowl. Pour the tomato into the sieve and set aside to strain, about 3 hours. Discard the solids and save the tomato liquid. Refrigerate until ready to use.

Yield: about 2 cups



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