Gin Con Tomate CocktailBy Chatelaine
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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)
- 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.
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: royalmountgin.com