Gin Con Tomate Cocktail

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Gin Con Tomate Cocktail

Wish you could distill late summer into a glass? Although basil, pink peppercorns and balsamic vinegar are slightly unusual-sounding cocktail ingredients, when mixed with gin and tomato water, everything comes together. — Christine Sismondo


  • 2 oz Tomato Basil Water
  • 1 oz Royalmount Gin
  • 1/2 oz lemon juice
  • 1/2 tsp balsamic vinegar
  • 1/2 tsp simple syrup
  • 1 sprig fresh basil , (for garnish)
  • 4 pink peppercorns , (for garnish)


  1. Add Tomato Basil Water, gin, lemon juice, vinegar and simple syrup to an ice-filled mixing glass and stir for 30 secs. Strain into an ice-filled rocks glass. Garnish with basil, and then, using your fingers,
    crush pink peppercorns over cocktail.

Tomato Basil Water Lightly purée 3 large ripe tomatoes, 1 tsp salt and 20 fresh basil leaves with an immersion blender for a few seconds (less than 10). Place a cheesecloth-lined sieve over a bowl; strain tomato mixture for about 1 hr. Makes 8 to 10 oz of light-pink, umami-rich, slightly sweet tomato water. Resist the urge to drink all of it at once; also, save the pulp to use in tomato sauce or spread on olive-oil drenched toasted baguette to make pan con tomate.

Kitchen note

Other gins will work, but we chose Royalmount for its bright and fresh spring-garden notes. It also happens to be made in Montreal by a family-owned company: