Tomato Cocktail Recipes: Drink Your Tomatoes!
Invite fresh tomatoes to your next cocktail party.
You've treated yourself to a tomato right off the vine with a sprinkling of salt. You've tried them tucked between two pieces of bread with a swipe of mayonnaise. But have you peeled, blanched and made them into chutney for a rum cocktail?
You haven't? Oh, we need to change that immediately.
The Atlanta restaurant Woodfire Grill's mixologist Brian Stanger is bringing his A-game to the JCT. Kitchen Attack of the Killer Tomato Festival this year, and has built his reputation as a serious competitor on The Pineapple Express. "This is a take on a Floridita cocktail," he says. "I use tomato chutney in place of the sugar and it works really well with the smoky flavor from the rum and the rose water."
The Pineapple Express
By Brian Stanger, Woodfire Grill, Atlanta
1 ounce Smith & Cross Jamaican rum
1 ounce Ron Matusalem Platino rum
¾ ounces lemon juice
¾ ounces pineapple tomato chutney*
½ teaspoon rose water
Combine all ingredients in a tin and shake hard with ice. Double strain through a cone strainer into a cold cocktail glass.
*Pineapple tomato chutney
16 ounces pineapple tomatoes, blanched and peeled
1 ounce red onion, diced
3 ounces apple, diced
1 teaspoon salt
10 ounces water
3 ounces champagne vinegar
6 ounces sugar
Add the tomatoes, red onion, apple, salt and water to a pan and bring to a boil until soft. Stir in champagne vinegar and sugar then reduce until thick and sweet.
JCT. Kitchen mixologist Eduardo Guzman was so thrilled to put winter behind him he came up with the Glad To See You Gone, which is made with gin, cucumber, dill, lemon juice and tomato water. "The tomatoes play a key role in bringing all the flavors together, from the herbal notes of the gin to the crispness of the cucumbers," Guzman says.
Glad To See You Gone
By Eduardo Guzman, JCT Kitchen & Bar, Atlanta
1 ounce Farmer's gin
1 ounce tomato water*
2 slices of cucumber
1 dill leaf
½ ounce lemon juice
½ ounce simple syrup
1 teaspoon herbsaint
Muddle cucumber and dill in a shaker and add the rest of the ingredients. Shake and pour over ice in a rocks glass. Garnish with a basil leaf and a sprig of dill.
Makes 2 quarts
5 pounds heirloom tomatoes, cored and cut into halves or quarters
1 cup water
1 teaspoon sugar
1 teaspoon sea salt
½ clove garlic
1 stem of basil
Put tomatoes in a mixing bowl and add all ingredients. Combine, cover the bowl with a couple of layers of plastic wrap and place bowl in simmering water. Let it steam for 1 hour. The tomatoes will break apart. Take it out of the water and let steep for another hour then put everything through a food mill, strain out basil and garlic and strain through a fine filter.
Still thirsty for tomato cocktails? Try these additional crazy tomato cocktail recipes.