Salt Air and Farm

I based my drink off of the one I had at Joseph Leonard, so I used a yellow heirloom, which is more mild and a touch sweeter than a green or red tomato would be. I muddled half the tomato in the shaker with a few leaves of basil, then added a 1/2 oz. of simple syrup, a 1/2 oz. of lemon juice and 2 oz. of gin. I shook and then strained in a rocks glass. For garnish, I skewered a little chunk of tomato with a basil leaf and sprinkled with a dash of black pepper for a savory kick. The result? Delicious. Just a hint of sweetness with plenty of clean tomato and basil flavors shining through. I’m tempted to experiment with green tomatoes, mescal and jalapeños (from our garden) next. What do you think? (via Smith & Ratliff)

Posted 8 months ago

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  i cannot think, i just salivate….
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