Tomatequila
Lardo - Bar e Sebo
A drink with a salty touch that unites the kitchen and the bar.
- Level
Advanced
- Cooking
25m
- Overrall
9h+
- Ready
9:06 am
Tequila
1.0fl oz
Fino Sherry Wine
1.0tbs
Dry Vermouth
1.0tbs
Orange Bitters
2 dashes
Lemon Peel
1
Ice Cube
as needed
Tomato Water
Tomato
8
Basil
10 leaves
Salt
to taste
Nick & Nora Glass
Mixing Glass
Ice Strainer
Jigger
Cling Film
Kitchen Towel
Tomatequila
Lardo - Bar e Sebo
Cut 8 tomatoes into eights
Mix in a blender until homogeneous
Transfer to a bowl and add 10 leaves of basil. Mix well
Cover with cling film and place in the freezer for 6h to freeze
Set a bowl with a colander and cover it with a kitchen towel or cheesecloth. Place the frozen tomato on top
Cover the tomato with the towel and with cling film. Let it defrost naturally. Do not squeeze or press the towel to get a cleaner water
Season the tomato water with salt to taste and mix until dissolved. The tomato water is ready
Chill a Nick & Nora glass with ice cubes
Add 1.5fl oz of the Tomato Water and 2 dashes of orange bitters to a mixing glass
Add 1.0fl oz of tequila and 1.0tbs of fine sherry wine
Add 1.0tbs of dry vermouth
Add ice cubes and stir to chill and combine
Stir the ice in the Nick & Nora glass to chill it completely. Discard the ice
Strain the cocktail into the Nick & Nora glass
Garnish with a twisted lemon peel
Cheers!