Makes 4 – 6 cocktails.
Tomato Water Martini
18 ounces large grape tomatoes (reserve 6 tomatoes for garnish)
4 large fresh basil leaves
40 black pepper corns
1/2 teaspoon salt
Place tomatoes in a blender. Blend until the tomatoes have a watery consistency. Place 3 layers of cheese cloth over a container and place a rubber band around the cheesecloth on the top outer side to hold the cheesecloth in place. Strain the tomato water through the cheesecloth. Carefully pick up the cheesecloth and give it a gentle squeeze to strain any remaining tomato water into the container. Discard cheesecloth. Pour tomato water into a mason jar. Add the basil, black pepper corns and salt to the tomato water. Stir, cover and refrigerate until ready to make martinis.
Tomato Water Martinis:
Squeeze a lemon slice around the rim of martini glass. Dip and roll martini glass rim in Nanami Togarashi (Japanese Chili Spice). Place martini glass in freezer to chill the glass.
Place 3 ounces tomato water and 3 ounces vodka in a shaker with ice. Shake vigorously and strain into chilled martini glass.
Garnish martini with halved grape tomatoes. Add olives, pickled onion and caper berries as garnish if you so desire.
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