Tomatequila
by
Lardo - Bar e Sebo
A drink with a salty touch that unites the kitchen and the bar.
- Level
Advanced
- Cooking
9h+
- Overral
9h+
- Ready
Tequila
30mlFino Sherry Wine
15mlDry Vermouth
15mlOrange Bitters
2 dashesLemon Peel
1Ice Cube
as needed
Tomato Water
Tomato
8Basil
10 leavesSalt
to taste
Equipment
Nick & Nora Glass
Mixing Glass
Ice Strainer
Jigger
Cling Film
Kitchen Towel
Tequila
30mlFino Sherry Wine
15mlDry Vermouth
15mlOrange Bitters
2 dashesLemon Peel
1Ice Cube
as needed
Tomato Water
Tomato
8Basil
10 leavesSalt
to taste
Equipment
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 45ml of the Tomato Water and 2 dashes of orange bitters to a mixing glass
Add 30ml of tequila and 15ml of fine sherry wine
Add 15ml 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!