Tomatoes are a woefully underutilized cocktail ingredient. Particularly at their peak of ripeness in late summer, they add acidity and brightness to a drink, as well as a beautifully vegetal note that plays well with a large range of ingredients.
When using tomatoes, it’s best to let them steal the spotlight and keep the other ingredients to a minimum. This spritz rendition, created by bar manager Masahiro Urushido at Saxon + Parole, does exactly that, using the vegetable in two different ways to add a burst of late-summer flavor to this bubbly drink.
- 1/4 ounce Hendrick’s gin
- 2 ounces Martini & Rossi extra-dry vermouth
- 1 1/2 ounces tomato water*
- 1/4 ounce cherry tomato shrub**
- Club soda, chilled, to top
- Prosecco, chilled, to top
- Garnish: cherry tomato, halved
- Garnish: parsley stalk
Add all ingredients except club soda and prosecco into a Collins glass filled with ice and stir to combine.
Top with equal parts club soda and prosecco, and stir again briefly and gently to combine.
Garnish with a halved cherry tomato and a parsley stalk.
*Tomato water: Add 1 container Holland or plum tomatoes into a juicer and mash them. Allow the mixture of tomato juices and skins to sit, refrigerated, for 30 minutes to an hour, in order for the juices to pick up the aroma from the skins. Add the mashed tomatoes into a strainer and allow to drip into a container until all the juice is collected. Keep the juice refrigerated and use within a few days for the best flavor.
**Cherry tomato shrub: Add 3/4 cup halved cherry tomatoes, 3/4 cup white granulated sugar, 3.5 ounces white wine vinegar, 3 ounces dry rosé wine and 3/4 ounce raspberry vinegar into a saucepan and cook over low heat until the sugar has dissolved and the cherry tomatoes are soft, about 15 minutes. Remove from heat and place in an ice bath to cool. Once chilled, pour the mixture into a blender and puree. Fine-strain into a sealable container and dispose of any solids. Will keep, refrigerated, for up to a week.