You really should be putting tomatoes in your drinks
July 30th, 2010
01:00 PM ET
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No foolin'. Botanically speaking, tomatoes are fruit, so don't Gulag them away in Bloody Mary land. They're sweet, juicy, colorful and ever so ready to meet the business end of a muddler. Here's one way they've been punching up my summer.

The Frisky Farmer

Grape or cherry tomatoes
2 lemon quarters
Triple sec
2 oz rye whiskey
Ice

Place a small handful of your favorite grape or cherry tomatoes in a rocks glass, covering the bottom. Prick lightly with a fork so they don't explode upon muddling.

Drop in two lemon quarters, rind on. Muddle the tomatoes and lemon quarters thoroughly.

Pour in 1/2 oz triple sec and taste the mixture. If it's too astringent, add more triple sec, 1/4 oz at a time, tasting as you go.

Once that's balanced, pour in 2 oz of rye whiskey (I like Old Overholt. It's cheap and it's balanced.), stir well with ice and serve.

For a slightly zippier drink, swap the triple sec for Domaine de Canton - a fresh ginger liqueur that goes well with just about everything. Gin, bourbon, vodka, soda, your arm...

Okay, I'm semi-obsessed with the coupling of tomatoes and booze; that's like Brangelina to produce 'n cocktail fetishists like me. Try a Smokey Maria (tequila and smoked tomatoes) or an Heirloom Tomato Lemonocracy - with or without the high-proof kick.



soundoff (3 Responses)
  1. Rosie

    I've tried it with regular vodka and it rocks, I bet the pepper stoli would be great too. I haven't tried this yet, but I'm thinking of doing it for Thanksgiving. Saw the chef do it on TV. Saganaki martinis. Anyone try??

    http://www.windsetfarms.com/whats-cooking/videos/saganaki-martini

    October 6, 2010 at 7:39 pm |
  2. joe

    Poke some holes in some cherry or grape tomatos, pour pepper vodka over them and soak for 4 to 6 hours.
    Use them as garnish in martinies. Or just nibbel on them ... Yum Yum ...Hic !

    August 6, 2010 at 4:32 pm |
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