
Cheers y’all!
- 2½ oz · 75 mlolive oil-washed gin
- 2 oz · 60 mltomato cordial
- 1
Add all ingredients to a mixing glass.
- 2
Add ice and stir for 20–30 seconds.
- 3
Strain into a chilled coupe.
- 4
Garnish with cherry tomatoes.
- 8 oz · 240 ml. gin
- 2 oz · 60 ml. extra-virgin olive oil
- 1
Combine gin and olive oil in a sealable container.
- 2
Shake to combine and let infuse at room temperature for several hours or overnight.
- 3
Transfer to the freezer until the olive oil solidifies.
- 4
Remove the solid oil cap.
- 5
Fine strain through a coffee filter or cheesecloth.
- 6
Bottle and store.
- 500 g. ripe tomatoes
- 1.25 g. pectinase (0.25% of tomato weight, so adjust accordingly)
- 1
Roughly chop tomatoes and add to a blender with pectinase.
- 2
Blend until completely smooth.
- 3
Transfer to a cheesecloth-lined strainer and allow the liquid to drain without pressing.
- 4
Pass the collected liquid through a coffee filter until clear.
- 5
Refrigerate until ready to use (will keep 2–3 days in fridge).
- 75 g. tomato water
- 21.5 g. sugar
- 2 g. citric acid
- 1.4 g. malic acid
- 0.5 g. salt
- 1
Combine all ingredients and stir until completely dissolved.
- 2
Bottle and refrigerate (will keep for 2–3 days).
anatomyofadrink.com/cocktails/tomato-gimlet
