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TOMATO MARTINI
06/28/18 — Heydon Hatcher
Recipe and Photo by Megan Winfrey
Tomato infusion has fascinated me for years. In high school, the local boutique had a line of "everyday scents" perfume. Titles like Dirt, Fresh Cut Grass, and Sea Air sparked my interest and I vividly remember standing there with friends smelling each and every one, giggling about how silly it was to wear a perfume that smelled like dirt. But we liked it! They all smelled really good! My favorite of all of them was called Tomato Water, and I would use the sample all the time. Today, I'm mostly into tomato infusions of the boozy variety. If there's a tomato cocktail on the menu, I will definitely be ordering it. To be clear, I'm not talking about Bloody Marys - I'm talking about subtle, crisp, and refreshing tomato infused water or liquor. The next time you're at the Highball on S. Lamar, order the Heirloom Tomato Martini if it's available. It's the best drink I've ever had.
After making salsa and pasta sauce for the year with my tomato haul from the U-pick, I had about 3 cups of San Marzanos left. Perfect, I thought, for a vodka infusion. Behold.
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For the infusion:
For the martini:
Infuse:
Pour the entire bottle of vodka into an airtight container. Add the tomatoes and peppercorns, stir to combine. Close the lid and keep in a cool, dry place for 3 days. After 3 days, strain the mixture through a cheesecloth-lined strainer. It will take awhile to fully drain. Mash the soaked tomatoes with a muddler to release every drop possible. Once strained, return the infused vodka to the original bottle, a mason jar, or the container you used to infuse it in.
Shake it up:
Add the tomato vodka, vermouth, and clamato, if using, to a shaker with a few cubes of ice. Shake shake shake for about 30 seconds, or until your hand is almost numb. Strain into a martini glass, shaking out every last drop. Add garnishes and drink up! According to my husband, they are "dangerously delicious."
Tomato infusion has fascinated me for years. In high school, the local boutique had a line of "everyday scents" perfume. Titles like Dirt, Fresh Cut Grass, and Sea Air sparked my interest and I vividly remember standing there with friends smelling each and every one, giggling about how silly it was to wear a perfume that smelled like dirt. But we liked it! They all smelled really good! My favorite of all of them was called Tomato Water, and I would use the sample all the time. Today, I'm mostly into tomato infusions of the boozy variety. If there's a tomato cocktail on the menu, I will definitely be ordering it. To be clear, I'm not talking about Bloody Marys - I'm talking about subtle, crisp, and refreshing tomato infused water or liquor. The next time you're at the Highball on S. Lamar, order the Heirloom Tomato Martini if it's available. It's the best drink I've ever had.
After making salsa and pasta sauce for the year with my tomato haul from the U-pick, I had about 3 cups of San Marzanos left. Perfect, I thought, for a vodka infusion. Behold.
Tomato Martini
For the infusion:
- 1 1.75 liter bottle of good vodka
- 3 cups chopped tomatoes
- 3 tbs. peppercorns
For the martini:
- 1/4 ounce Dry Vermouth
- 1/4 ounce Clamato (optional)
- 1 ounce tomato infused vodka
- Olives, onions, cherry tomatoes, dilly beans for garnish
Infuse:
Pour the entire bottle of vodka into an airtight container. Add the tomatoes and peppercorns, stir to combine. Close the lid and keep in a cool, dry place for 3 days. After 3 days, strain the mixture through a cheesecloth-lined strainer. It will take awhile to fully drain. Mash the soaked tomatoes with a muddler to release every drop possible. Once strained, return the infused vodka to the original bottle, a mason jar, or the container you used to infuse it in.
Shake it up:
Add the tomato vodka, vermouth, and clamato, if using, to a shaker with a few cubes of ice. Shake shake shake for about 30 seconds, or until your hand is almost numb. Strain into a martini glass, shaking out every last drop. Add garnishes and drink up! According to my husband, they are "dangerously delicious."
