The Alcohol Professor – 7 Savory Tomato Cocktails (That Aren’t a Bloody Mary)
Recipe courtesy of Giaime Mauri, Chef and Beverage Director, Epistrophy, New York, NY
“Tomato is recognized as one of the simplest and most common flavors as much as one of the most complex, with many different facets and possibilities of the spectrum of flavors,” Mauri says. “The inspiration is based between the classic nature of this ingredient in its raw form and freshness, and how we can go ‘as far away as possible’ from a common taste the people are used to.” Mauri cooks sugar, water, salt, pepper and fresh mint with the tomato scraps to create a tomato jam, but you can look for a commercial version in specialty stores or farmer’s markets or substitute as noted.
1 oz. Cachaça (Mauri uses Abelha Silver)
1 oz. lime juice
2 bar spoons tomato jam (purchase at specialty stores, or substitute tomato paste seasoned with salt, pepper, sugar and chopped fresh mint, to taste)
1 oz. tomato juice (freshly-pressed or juiced and strained)
dried tomato peel or lime wedge for garnish
Muddle the strawberry in a cocktail shaker. Add the cachaça, lime juice, tomato jam and tomato juice. Add ice and shake until well-chilled. Double-strain into a Collins glass over fresh ice and garnish with the tomato peel or lime wedge.
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