Tomato Martini

• 份量: 8 martinis
• 准备时间: 20 mins
• 总时间: 20 mins

配料

1 ½ lbs large ripe juicy red tomatoes

Cherry tomatoes, for garnish (optional)

16 ounces gin and/or vodka

2 ounces dry vermouth

⅓ cup green olive brine

⅓ cup pickled hot pepper brine (hot cherry or jalapeno)

⅓ cup bread and butter pickle brine

Kosher salt

步骤

1. Infuse the alcohol:

Using the large holes of a box grater, grate 1 ½ lbs ounces ripe juicy tomatoes into a large bowl, discarding the leftover bits of flesh. Strain the pulp through a fine mesh sieve or strainer, to separate the pulp from the juice (save both!).

Add the grated tomato pulp to a resealable jar, along with 8 ounces each gin and vodka (or if you are using only one liquor, a total of 16 ounces). Shake vigorously.

Let infuse at least 3 hours and up to a week in the fridge. You can strain the pulp out at this point or keep it infusing for longer. If you want a totally pulp free martini, you’ll have to strain the pulp out before you start building the cocktail.

2. Make the tomato brine:

In another container, or large measuring cup, stir together 1 cup of the strained tomato juice, ⅓ cup olive brine, ⅓ cup bread and butter pickle brine and ⅓ cup hot cherry pepper brine.

Season the tomato brine mixture with a few big pinches of salt. Taste. If you want it spicier, more olivey or sweeter, adjust accordingly with the brines.

3. Stir ‘em up:

Fill a cocktail shaker with ice.

To make one martini: Add 2 ounces tomato infused alcohol, ¼ ounce dry vermouth, and 1 ½ ounces tomato brine to the shaker and stir very vigrously until very cold, at least 1 minute.

Strain into a chilled martini glass and garnish with a cherry tomato.