Our spotlight ingredient this week is the tomato!
When people think of tomato cocktails, the classic Bloody Mary usually comes to mind first. However, there are plenty of other tomato-based libations that are just as good (and maybe even better!). Check out the round up below from different spots in NYC.
Tomatillo Margarita
Alex Dominguez – Head Bartender at Authentic Hospitality – for Bar Calico (Flatiron District, NYC)
Ingredients:
- 1.5 oz Herradura Silver
- .75 oz Ancho Verde
- 1.5 oz Tomatillo Salsa*
- .75 oz Lime
- .25 oz Agave
- Salt, Tajin Rim
*Tomatillo Salsa
Ingredients:
- 12 peeled tomatillos
- 2 Serrano
- 4 cloves garlic
- half of a cucumber
- Bunch of cilantro
- 4 oz lime juice
- 1 tbsp salt
Preparation: Wash the tomatillos, serrano, and garlic cloves and put on sheet pan. Roast at 400°F for 15 mins. Let cool then add to blender with cucumber, cilantro, lime juice, and salt. Blend and let cool before storing in quart sized containers.
“We thought that using a classic salsa verde would be a more authentic approach to creating a spicy riff on the margarita. Ancho verde with its poblano pepper flavor works so well with a vegetal blanco tequila. Not a lot of agave is needed as the salsa’s tomatillos give it that natural sweetness that we all love in margaritas. The end result is a savory, spicy, delicious bomb of flavor! – Alex Dominguez
Caprese Martini
Trevor Easton Langer – Head Bartender at Jac’s on Bond (NoHo, NYC)
Ingredients:
- Grey GooseVodka (Basil infused)
- 1.5 oz Lustau blanco
- 2 oz Olive Oil
- Tomato
- 2 Dashes Balsamic Vinegar
- Pinch of Salt
Preparation: Stir & Strain. Garnish with a skewered cherry tomato.
“The Caprese Martini emerged in an attempt to combine two of my favorite things — caprese salads and martinis. It is savory and herbaceous while familiar. This savory sip joins a roster of cocktails that are inclusive and adventurous.” – Trevor Easton Langer
Caprese Sbagliato
Gary Wallach, Co-Owner Renwick Hospitality Group
The Caprese Sbagliato at Lulla NYC is a unique and undeniably refreshing spritz rendition. The flavor profile has elements of savoriness while still maintaining its drinkability.
A vegetable take on the sbagliato, mixing Nepeta Amaro*, Lulla’s house-made Caprese Shrub**, Cynar Venetian Amaro, & Prosecco.
*Nepeta Amaro is a Sicilian Amaro that uses a maceration of mint, other herbs, and local lemons and oranges.
**Lulla’s Shrub blends the classic ingredients of a Caprese Salad (minus the cheese) that sits in sugar & champagne vinegar for over 3-days.
Ingredients:
- 1 bar spoon Nepeta Amaro
- 1 oz Cucumber, tomato & basil shrub
- 2 oz prosecco
- 1.5 oz Cynar
Preparation: Place a large rock into the glass. Pour ingredients over the ice into the glass, adding the prosecco. Agitate with a spoon and garnish. Served in Highball. Garnish with a cucumber slice, cherry tomato and basil sprig.
Jersey Heirloom
Beverage Director & General Manager Gabriel Maldonado, The Wesley (West Village, NYC)
Balancing the savory-forward cocktail with a hint of sweetness from the orange citrus, this concoction transcends traditional martini offerings while remaining true to The Wesley’s ethos – utilizing locally-sourced New York made gin and New Jersey grown heirloom tomatoes.
Ingredients:
- 0.5 oz Tomato Water*
- 50 oz Isolation Gin
- Basil
- Heirloom Tomato
- 16 oz Vermut blanc
- 2 drips of Saline
Preparation: Take all ingredients and stir in beaker glass with ice. Strain into a Martini Glass. Garnish with cherry tomatoes and basil.
*Tomato Water
Ingredients:
- 6 large ripe tomatoes
- 2 cups water
- 1 cup ice
Preparation: Blend all ingredients on a low setting to just pulse (you want it chunky, or it will make tomato sauce!). Let sit in a milk bag overnight over a Bain Marie so the water can strain out; it should look clear and pink.
Gin Infusion
Ingredients:
- 50 oz Isolation Gin
- 8 oz Olive Oil (Spanish Olive Oil)
Preparation: Let sit for 2 days and then freeze to congeal oil. Strain out making sure not to leave any oil.
The post In the Limelight: Tomatoes appeared first on Chilled Magazine.
Source: Mixology News
